TASTING NOTES NEBUKADNESAR 2014 46% cabernet sauvignon, 18% merlot, 15% petit verdot, 12% cabernet franc and 9% malbec ALCOHOL: 14.3% RS: 3.0 g/l TA: 6.2 g/l pH: 3.55 AREA OF PRODUCTION: On the slopes of the Simonsberg Mountain between the wine growing areas of , and , , . SOIL COMPOSITION: Combination of /Longlands type soils of Malmesbury shale origin as well as Oakleaf and Hutton type soils of Cape granite origin. VINIFICATION & PRODUCTION SYSTEM: All the wines were made separately and matured in new French oak barrels for 23 months. Then the blend was made up and left in a tank for a month (to marry) before being bottled and matured for 4 months prior to release in April 2016. ORGANOLEPTIC DESCRIPTION: Dry, full-bodied red wine. COLOUR: Deep, saturated dark ruby colour. BOUQUET: Intriguing fragrance of violets and thyme, intense blackcurrant and underlying cigar-box and exotic floral tones. TASTE: Superbly crafted. Good balance of vibrant multi-layered fruit supported by tight, well-honed tannins. Handles the oak effortlessly. Opulent yet sophisticated with a long, compelling finish. Satisfying now, but with time will develop and unfold its many treasures. SERVING TEMPERATURE: Room temperature, 16–18°C (60–64°F). PRESERVATION: Will be enjoyed from the year of release with wonderful ageing potential of up to 10 years. GASTRONOMIC SUGGESTIONS: Black Forest ham and Stanford cheese. Other matches include mature gouda and parmesan; roast lamb with thyme, rosemary and garlic; duck confit; rare roast beef or roast goose. ACCOLADES: Awarded gold at the 2017 International Wine Challenge as well as gold (95 out of 100) at the 2017 Decanter World Wine Awards. Babylonstoren Farm · Klapmuts/ Road Franschhoek · South Africa twitter: @babylonstoren · Instagram: @babylonstoren Facebook: facebook.com/Babylonstoren

To receive our electronic press kit, please email [email protected] our electronic press kit, receive To www.babylonstoren.com To receive our electronic press kit, please email [email protected] duck confit;rare roastbeeforgoose. matches includematuregouda; parmesan; andgarlic; roast lamb with thyme, rosemary GASTRONOMIC SUGGESTIONS: potential ofupto10years. PRESERVATION: SERVING TEMPERATURE: and unfold itsmany treasures. develop will time now, with finish. Satisfying long,but compelling a with sophisticated by tight,supported well-honed tannins. Handlestheoak effortlessly. Opulentyet TASTE: cigar-box.underlying BOUQUET: COLOUR: ORGANOLEPTIC DESCRIPTION: toreleasein prior 2016. April left in a tank for a before month being (to bottled marry) and matured for five months for 23months.matured in newFrenchoak barrels Then the blend was made up and VINIFICATION& PRODUCTION SYSTEM: origin. aswell asOakleafandHuttontypesoils ofCapegranite shale origin SOIL COMPOSITION: wine growing areasofFranschhoek, StellenboschandPaarl, Western Cape, South Africa. AREA OF PRODUCTION: ALCOHOL 10% petitverdot, and5%malbec sauvignon,49% cabernet 22%merlot, franc, 14%cabernet NEBUKADNESAR 2015 TASTING NOTES www.babylonstoren.com Facebook: facebook.com/Babylonstoren @babylonstorentwitter: ·Instagram: @babylonstoren ·South ·Klapmuts/SimondiumBabylonstoren Road Franschhoek Farm Africa Superbly crafted with good balance of vibrant multi-layered dark red fruits multi-layered red fruits Superbly with good balance of vibrant crafted dark Deep, colour. ruby dark saturated : 14.0% Intriguing fragrance ofviolets and thyme, and fragrance intenseblackcurrant Intriguing

Will beenjoyed fromtheyear ofreleasewithwonderful ageing Combination of Klapmuts/Longlands type soils of Malmesbury RS: 3.3g/l Room temperature, 16–18°C(60–64°F). On the slopes of the Simonsberg Mountain between the On the slopes of the Simonsberg Dry, full-bodiedredwine. Black Forest ham and Stanford cheese. Other TA: 6.2g/l

All thewineswere and madeseparately pH: 3.66

To receive our electronic press kit, please email [email protected] and garlic; roastbeefor filletonthebone. rare GASTRONOMIC SUGGESTIONS: potential ofupto10years. PRESERVATION: SERVING TEMPERATURE: and unfold itsmany treasures. develop will time now, with finish. Satisfying long,but compelling a with sophisticated by tight,supported well-honed tannins. Handlestheoak effortlessly. Opulentyet TASTE: cigar-box.underlying BOUQUET: COLOUR: ORGANOLEPTIC DESCRIPTION: torelease. prior left in a tank for a before month being (to bottled marry) and matured for five months for 23months.matured in newFrenchoak barrels Then the blend was made up and VINIFICATION& PRODUCTION SYSTEM: origin. aswell asOakleafandHuttontypesoils ofCapegranite shale origin SOIL COMPOSITION: wine growing areasofFranschhoek, StellenboschandPaarl, Western Cape, South Africa. AREA OF PRODUCTION: ALCOHOL 11% petitverdot, and2%malbec sauvignon,49% cabernet 23%merlot, franc, 15%cabernet NEBUKADNESAR 2016 TASTING NOTES www.babylonstoren.com Facebook: facebook.com/Babylonstoren @babylonstorentwitter: ·Instagram: @babylonstoren ·South ·Klapmuts/SimondiumBabylonstoren Road Franschhoek Farm Africa Superbly crafted with good balance of vibrant multi-layered dark red fruits multi-layered red fruits Superbly with good balance of vibrant crafted dark Deep, colour. ruby dark saturated : 14.3% Intriguing fragrance ofviolets and thyme, and fragrance intenseblackcurrant Intriguing

Will beenjoyed fromtheyear ofreleasewithwonderful ageing Combination of Klapmuts/Longlands type soils of Malmesbury RS: 2.9g/l Room temperature, 16–18°C(60–64°F). On the slopes of the Simonsberg Mountain between the On the slopes of the Simonsberg Dry, full-bodiedredwine. Kudu fillet or roast lamb with thyme, rosemary rosemary thyme, with lamb roast or fillet Kudu TA: 6.2g/l

All thewineswere and madeseparately pH: 3.56