100% Cabernet Sauvignon from Stellenbosch that are north-westerly facing slopes of the Helderberg mountain range.
The soils are decomposed granite, sandstone and “koffieklip”.
The grapes underwent a cold maceration in stainless steel fermentation vessels and then fermented at temperatures between 27° and 30° with frequent pump-overs and occasional delestage to extract aromas, colour and tannins. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured for 18 months in 60% new French oak barrique from our preferred coopers, Sylvain and Saury.