Prelude by Baccō Red Blend

Slow-braised lamb with fragrant spices and a tomato base, pork roulade with sage, traditional lamb roast with mint sauce and garlic roasted potatoes. Roasted cauliflower with cherry tomatoes.

Time at Baccō is a slow rhythm, gently flowing like the seasons. Just as the life cycle of the vine cannot be rushed, creating any rare work of art requires patience. We believe that true wellbeing lies in synergy with nature, nurturing our environment and savouring its gifts. Our wines are made with this mindful, unhurried approach, to be generous and engage all the senses. Baccō is a family inspired project borne from Nathan Jankelowitz’s passion for the art of producing premium quality wines. Long inspired by the opulence of the Super Tuscan region, Nathan dreamt of bringing this holistic, experiential brand of luxury to South African wine lovers. A dream that has now become a magnificent reality.

The Malbec is the first red fruit to enter the cellar - this vineyard is closely monitored during the ripening season and any underripe fruit is dropped before the peak of the ripening season to preserve the resource capacity of the vine. Cabernet Sauvignon comes in later, so we have more time to make sure that the vine is in perfect balance. We manage our vineyards meticulously, dropping any grape bunches that are underripe, and even cut out any green berries within individual bunches.

20% of the Cabernet Sauvignon was matured in new French oak barrels, the remainder was in 2nd and 3rd fill French oak. The Malbec was matured in neutral French oak barrels. Maturation took place over 22 months. The final blend composition may change for each vintage.

All bunches follow our standard processing protocol of double sorting by hand: first whole-bunch sorting, followed by destemming, then berry sorting. The grapes were then gently crushed, just to perforate the skin and release some juice. The grapes were cold soaked in the stainless-steel tank for a couple of days to extract colour and flavour before undergoing alcoholic fermentation. Once alcoholic fermentation is complete, the wine is drained, and the remaining solids are pressed. The wine was transferred into French oak barrels but kept separately.