Post House Vineyards Penny Black

The grapes are fermented separately in open stainless steel containers, using the estate's natural yeasts. At the peak of fermentation, the skins are pushed down. Malolactic fermentation occurs in the barrel, where the wine is minimally processed. Mechanical pumps are not used in the winemaking process; only the traditional principle of gravity is employed. 35% of the wine is aged for 24 months in French and European 225-liter barrels. During this period, the wine is racked four times. It is not filtered, and the sulfur content is kept to a minimum.

This stylish, elegant wine offers a gentle entry with a long-lasting finish and is of dark inky black. Its nose is initially characterized by petals and fynbos (South African heath), black currant, fruitcake, white pepper, and spices.

The name "Penny Black" refers to the first postage stamp ever printed and the dark, inky color of the wine. The one-penny stamp featured Queen Victoria.