Cabernet Sauvignon

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

2014 was the last vintage that Schalk van der Westhuizen crafted on Alto Wine Estate before his son, Bertho van der Westhuizen took over the reins. Stellenbosch produced an exceptional harvest in the year 2014, it was one of the wettest seasons the area had seen in years and showed an outstanding harvest in regards to quality and yield. Harvest started later than usual and our grapes had ample hang time on the vine to ripen and develop the rich and concentrated flavours that our wines are renowned for. The red wines of the 2014 vintage were characterised by balanced acidity and elegant tannins. The 2014 vintage was hand harvested from grapes on north facing vineyards at altitudes up to 500m above sea level. The vines on the higher slopes benefit by the cooling maritime breezes from near-by False Bay, this breeze ensures that our grapes reach optimum ripeness and develop the rich and concentrated flavours that our Cabernet Sauvignon is known for.

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