Rubaiyat

54% Cabernet Sauvignon, 43% Petit Verdot, 2% Merlot, 1% Cabernet Franc. A portion of the wine was made using the aerated pump over method in a closed tank with extended skin contact. The rest was made using the punch down method where a pneumatic punch down system was used four times a day and night. This punch down method ensures a much more concentrated extraction. The two portions were pressed separately and only blended before being transferred into new French Oak barrels where malolactic fermentation took place.

The 2018 vintage was affected by the worst drought conditions ever experienced in the Western Cape. Meticulous irrigation management supplied the precise quantity of water at the correct times to the vines. During such dry conditions diseases are restricted, resulting in the 2018 crop being entirely disease free. Furthermore, it resulted in our winemaking team having to preserve the grapes’ aromatic potential through careful viticultural practices such as limited thinning, managing nitrogen nourishment, allowing adequate plant vigour, appropriate water supply and careful selection of harvest dates. The Cabernet vineyards are situated in the Firgrove area, about 6 km from False Bay. The grapes are selected from specific sites focusing on lower yields, the age of the vines, and the soil types. The average berry weight of the selected vines is less than a gram, making them extremely small and concentrated. The Merlot, Cab Franc and Petit Verdot are from De Grendel and thrive in Cape coffee stone and light top soil with deep broken laterite.

The wine was matured in these barrels for a further 18 months.