Cabernet Sauvignon

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The grapes were harvested by hand at the end of March at 24.5 - 25º Balling. After destalking and crushing, the mash was fermented in stainless steel tanks at 25º to 27ºC, using selected yeast cultures. The juice was separated from the skins after 12-18 days.

This wine is made from grapes of North West-facing vines, between 6 and 12 years old, that grow in decomposed granite and clay subsoils situated at altitudes of 200m to 400m 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.