Cabernet Sauvignon

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The grapes were harvested by hand at the end of March at 24° to 26° Balling. After destalking and crushing, the mash was fermented in stainless steel tanks at 25° to 27°C, using the selected yeast culture. The juice was separated from the skins after 14 days.

This wine is made from grapes of north-facing vines, between 9 and 23 years old, that grow in decomposed granite soils and clay subsoil situated at altitudes of 135m to 500m above sea level. The vines on the higher slopes are fanned by the cooling maritime breezes from nearby False Bay. A seven-wire Perold trellising system is used, which yielded an average of 8 tons per hectare.

After malolactic fermentation, the wine was racked into first-, second- and third-fill French oak barrels and matured for 18 months.