Single Vineyard Cabernet Sauvignon Block A9

Pair with braaied lamb chops and thinly sliced kudu biltong.

Wine racked to 859 Faudres. French oak 8 fill and 15% now 500L french Oak Barrels for maturation. 14 Months matured, before its naturally stabilised and bottle.

Grape selection by hand @23.5 9 sugar. harvesting takes place early morning. Stored at 14°c in cold room for 12hours. Grapes, de stemmed into bins, small stems removed by hand. Cold soaking, 4 days. Berries processed into Foudres tanks and open top fermenters for spontaneous fermentation. Juice racked and returned 3x daily over the skins and open top fermenters punched down 3x daily. @5 °Brix, opened to fermenters are pressed and fermented juice to be added to foudres tanks to fill the tanks. Post maturation takes place on he skins for 4 weeks to create good natural tannin structure. Malolactic fermentation to be completed. Berries pressed, wine to lank for settling or lees.

Arendsig (Eagle's View) is a privately owned farm with its own vineyards and boutique cellar situated in the (southern part) foot hills of the Robertson Valley. It is in this beautiful valley that Lourens van der Westhuizen and his team hand-select grapes of the finest quality from which he hand crafts his quality wines with its unique and distinct aroma flavour and character.