Aromas of blackberry, blueberry and a hint of spice nicely integrated with the new oak. The palate is medium-bodied and very well balanced. Flavors of blueberries, blackberries and roasted tomatoes alongside pencil shavings and Christmas spices. It has supporting acidity and fine tannins towards the finish.

WINE INFORMATION

Founded in 2009 by owner and self-taught winemaker Ginny Povall, an American who fell in love with the beautiful Cape winelands and purchased Protea Heights farm in Stellenbosch’s Devon. Established in the late 1940s, Protea Heights was the first farm in South Africa to cultivate indigenous protea flowers commercially (South Africa’s national flower). Inspired by this horticultural history, it was only natural that Ginny would choose to develop her wine brands and labels with a botanical flair.

Today the estate boasts eight varieties of proteas largely destined for export to Europe. The 53 acre farm is planted with 24 acres of indigenous flowers, which bloom throughout the year and 12 acres of organically farmed, high density vineyards. “It was actually the first farm in South Africa to farm the indigenous flowers. You know, the indigenous flowers just grow out in the wild but the original owner of the farm decided to cultivate them and then export them. So he was kind of on the leading edge at that time in the late '40s and '50s of experimenting with flowers. I still have eight hectares, I still export them to Europe and China and next time you're in Whole Foods, look for a protea.” -Ginny Povall, Winemaker.

Arboretum is the winery’s flagship wine crafted from the fruit of the organically farmed estate vineyards in Devon Valley, Stellenbosch. It is a Bordeaux blend comprised of the best barrels the vintage gives the winemaker. The name celebrates the botanical collection of trees that graces Botanica’s home, Protea Heights Farm.

The hand-harvested grapes were destemmed, crushed and fermented in open top fermentation tanks, with punch downs performed twice daily. The wine was gently pressed and racked to barrel for malolactic fermentation. It was aged for 11 months in 300L French oak barrels (10% new, the balance 2nd, 3rd and 4th fill).

Charcuterie, Duck, Grilled preparations, Hearty stew, Lamb, Mushrooms, Pizza, Pork, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce