After years of sourcing grapes from Darling, Trizanne switched to the cooler Hemel-en-Aarde Ridge. Grapes were harvested in the first week of March, cooled overnight and destemmed the following day into an open-top fermenter. Natural fermentation over the next 2 weeks with daily punchdowns. Wine was basket pressed into French oak and underwent malolactic fermentation in barrel.

This Barbera is true to form with robust tannin, piercing acidity and bursting with red cherry and ripe plum. Persistence and so much ageability. Hold onto this wine if you can, the acid will drive this wine into a long evolution in the bottle.