Big Easy Red
2017
2016
2015
2014
2013
2012
2011
Product Information
Vintage: 
2017
Type:
Red
Grape Variety Used: 
60% 
Shiraz
20% 
Cabernet Sauvignon
5% 
Cinsault
5% 
Grenache
5% 
Viognier
5% 
Mourvédre
Appellation: 
Western Cape
Alcohol: 
14.00%
Length/Type of Fermentation: 
Fermentation took place in 7-ton, open-top stainless steel tanks. The wines pumped-over and punched-down manually 5 times per day. The maceration period was 10-16 days before pressing.
Length/Type of Aging: 
Each variety is matured separately. Aged for 14 months – 80% in 300 litre French Oak barrels and 20% in 300 litre American Oak barrels.
Packaging Available:
  • 6
     - 
    750 ML
Imported From: 
Republic of South Africa
Product Information
Vintage: 
2016
Type:
Red
Grape Variety Used: 
60% 
Shiraz
20% 
Cabernet Sauvignon
7% 
Cinsault
5% 
Grenache
5% 
Viognier
3% 
Mourvédre
Appellation: 
Western Cape
Alcohol: 
14.00%
Acid Level: 
5.90 g/l
Sugar Level: 
3.70 g/l
Length/Type of Fermentation: 
Fermentation took place in 7-ton, open-top stainless steel tanks. The wines pumped-over and punched-down manually 5 times per day. The maceration period was 10-16 days before pressing.
Length/Type of Aging: 
Each variety is matured separately. Aged for 14 months – 80% in 300 litre French Oak barrels and 20% in 300 litre American Oak barrels.
Bottled Date: 
Monday, February 6, 2017
Release Date:
Saturday, April 1, 2017
Cases Produced: 
34,000
Packaging Available:
  • 6
     - 
    750 ML
Imported From: 
Republic of South Africa
Product Information
Vintage: 
2015
Type:
Red
Grape Variety Used: 
61% 
Shiraz
20% 
Cabernet Sauvignon
7% 
Grenache
4% 
Mourvédre
4% 
Viognier
4% 
Cinsault
Appellation: 
Western Cape
Alcohol: 
14.50%
Acid Level: 
5.90 g/l
Sugar Level: 
3.30 g/l
Length/Type of Fermentation: 
Fermentation took place in 7-ton, open-top stainless steel tanks. The wines pumped-over and punched-down manually 5 times per day. The maceration period was 10-16 days before pressing.
Length/Type of Aging: 
Each variety is matured separately. Aged for 14 months – 80% in 300 litre French Oak barrels and 20% in 300 litre American Oak barrels.
Bottled Date: 
Monday, May 30, 2016
Release Date:
Sunday, January 1, 2017
Cases Produced: 
22,000
Packaging Available:
  • 6
     - 
    750 ML
Imported From: 
Republic of South Africa
Product Information
Vintage: 
2014
Type:
Red
Grape Variety Used: 
61% 
Shiraz
20% 
Cabernet Sauvignon
7% 
Grenache
4% 
Mourvédre
4% 
Viognier
4% 
Cinsault
Appellation: 
Western Cape
Alcohol: 
14.50%
Acid Level: 
3.67 g/l
Sugar Level: 
3.40 g/l
Length/Type of Fermentation: 
Fermentation took place in 7-ton, open-top stainless steel tanks. The wines pumped-over and punched-down manually 5 times per day. The maceration period was 10-16 days before pressing.
Length/Type of Aging: 
Each variety is matured separately. Aged for 14 months – 80% in 300 litre French Oak barrels and 20% in 300 litre American Oak barrels.
Bottled Date: 
Wednesday, June 24, 2015
Release Date:
Thursday, October 1, 2015
Cases Produced: 
27,000
Packaging Available:
  • 6
     - 
    750 ML
Imported From: 
Republic of South Africa
Product Information
Vintage: 
2013
Type:
Red
Grape Variety Used: 
61% 
Shiraz
20% 
Cabernet Sauvignon
7% 
Grenache
4% 
Cinsault
4% 
Mourvédre
4% 
Viognier
Appellation: 
Western Cape
Alcohol: 
14.50%
Acid Level: 
3.66 g/l
Sugar Level: 
3.10 g/l
Length/Type of Fermentation: 
Fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum color extraction from the skins. After primary fermentation the maceration period was 10 - 16 days before pressing. Each variety is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
Length/Type of Aging: 
Aged for 14 months - 80% in 300 litre French Oak barrels and 20% in 300 litre American Oak barrels.
Bottled Date: 
Tuesday, June 24, 2014
Release Date:
Friday, August 1, 2014
Cases Produced: 
30,000
Packaging Available:
  • 6
     - 
    750 ML
Imported From: 
Republic of South Africa
Product Information
Vintage: 
2012
Type:
Red
Grape Variety Used: 
61% 
Shiraz
20% 
Cabernet Sauvignon
7% 
Grenache
4% 
Mourvédre
4% 
Cinsault
4% 
Viognier
Appellation: 
Stellenbosch
Alcohol: 
14.50%
Acid Level: 
3.66 g/l
Sugar Level: 
3.80 g/l
Length/Type of Fermentation: 
The grapes were hand-picked in the cool of the early morning. On the sorting table, all excess stalks and rotten berries were removed carefully by hand. Grape bunches were gently destalked with a Butcher de-stalker and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks with yeast being added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum color extraction from the skins. After primary fermentation the maceration period was 10-16 days before pressing.
Length/Type of Aging: 
Each variety is matured separately. Aged for 14 months - 80% in 300 litre French oak barrels and 20% in 300 litre American oak barrels.
Packaging Available:
  • 6
     - 
    750 ML
Imported From: 
Republic of South Africa
Product Information
Vintage: 
2011
Type:
Red
Grape Variety Used: 
61% 
Shiraz
20% 
Cabernet Sauvignon
7% 
Grenache
4% 
Cinsault
4% 
Mourvédre
4% 
Viognier
Appellation: 
Stellenbosch
Alcohol: 
14.50%
Acid Level: 
6.20 g/l
Sugar Level: 
3.70 g/l
Length/Type of Fermentation: 
Fermentation took place in 7-ton, open-top stainless steel tanks with yeast added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 10-16 days before pressing.
Length/Type of Aging: 
Each variety is matured separately in oak barrels before blending and eventual bottling. Will age well for 5 years or more.
Packaging Available:
  • 6
     - 
    750 ML
Imported From: 
Republic of South Africa