Cabernet Sauvignon

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were hand-harvested at the end of March at 24.5 - 25o Balling. Following destalking and crushing, fermentation took place 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 produced from grapes grown on North West-facing vines, between 7 and 14 years old, planted in decomposed granite and clay subsoils situated at altitudes of 300m to 500m above sea level. The vines on the higher slopes benefit from the cooling maritime breezes from nearby False Bay. A seven-wire Perold trellising system is used, with an average yield of 7 tonnes per hectare.

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