Terre Brulée is a South African wine, which draws on the granite and schist soils of the Swartland appellation. It is crafted from a blend of Syrah and Cinsault by Vincent Carême, a winemaker also renowned for his Vouvray appellation wines.
Grapes are hand harvested under the pleasant Mediterranean climate, following sustainable viticultural practices. Once the berries have been partially destemmed, they ferment in a stainless steel vat. Aged on lees, the wine acquires roundness and more refined aromas.
On the nose, an expressive wine emerges, swirling between red fruit and spice aromas. On the palate, these notes are fresh, with a hint of blackcurrant, supple tannins and good intensity. We recommend serving this wine at room temperature, perhaps with a fine game dish or spicy tapas that will sublimate its aromas.