Production

The grapes for this Cabernet Sauvignon are sourced from vineyards that border the warm Swartland/Wellington area and also the Breede Rivier Valley. The vast variety of soils gives the final wine an interesting complexity. As the vines are over 25+ years old, lower yields of 6-8 tonnes/ha help to deliver flavoursome, concentrated fruit and the berries are picked when fully phenologically ripe. The grapes are destemmend and crushed, with a slow start to fermentation at a low temperature 17C then gradually increasing after three days to 22 - 24C for full fermentation. Pump-over takes place twice daily to wet the cap and aerate the fermenting wine. Wine is fermented down to 5 g/litre residual sugar and pressed before being pumped back into stainless steel tanks. This ensures soft tannins and no-over extraction of any harsh tannins. Malo-lactic fermentation follows and the wine is kept on the lees until bottling.

Tasting notes

Nicely expressive Cabernet from the Western Cape. Taut and leafy but also brambly, ripe and succulent.

Food match

Grilled red meats and roast lamb.