In The Vineyard
Grapes are sourced from vineyards in the Piekenierskloof region. These vineyards are all non-irrigated bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare
During the second week of March
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. During fermentation the grape cap is punched down 4 times per day for
maximum extraction. Fermented dry on the skins and pressed off to barrel for malo-lactic fermentation. The wine is racked for maturation of 14 months in 30% new and 70% second fill and older 225L French oak barrels.
This Cabernet Sauvignon is a very good example of typical South African Cabernet with an intense dark red colour with good vibrancies. The nose reminds of cassis, dark chocolate and tobacco notes. Firm tannins, a definite richness in texture, full bodied and great length.