This friendly, medium-bodied red offers pretty notes ofred cherry, licorice, damson plum, chocolate, briar and bay leaf that is framed by a supple yet fresh, finish.
Adi Badenhorst has the unique ability to fashion spectacular wines at all levels of the price spectrum. The driving force behind the stellar A.A. Badenhorst Family wines and the dynamic "Secateurs" range (also sold at Bayway), Adi felt that there is tremendous potential in the under $10 category. "There is so much high-quality fruit in the Swartland that ends up unrecognizable in Bag-in-Box blends, I felt that by adding a little more care in the vinification of these grapes while maintaining the cost efficiency in the production... that we can produce wines that are sure to turn a few heads for a very reasonable sum of money." Known for having impeccable taste and style, "The Curator" has assembled this unique blend from the fantastic library of wine parcels at his disposal. These parcels each possess distinct and complex character, which translates into the wine. 82% Shiraz, 16% Mourvedre, 1% Cinsaut, 1% Viognier.
|(Shiraz 82%/Mourvedre 16%/Cinsault 1%/Viognier 1%) The grapes were sourced from eight different sites, destemmed and aged mostly in concrete tanks and old casks. The individual components were brought together relatively early to allow adequate time to integrate and after 14-16 months, the wine was bottled.
|AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.
The property is owned by the dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930’s to make natural wines in the traditional manner.