Elevation 393

Ideal with a variety of fine, roasted red meat dishes.

This blended wine best reflects our magnificent vineyard site high up (393 metres) on the eastern slopes of the Helderberg mountain. Soil deep red decomposed granite. The vines are close planted (5000 to 7500 vines /ha.) with narrow rows. The best barrels were selected for this reserve wine: Cabernet Sauvignon 40% 24yr old vines on vertical trellis. Clones CS46A; CS1A; CS163 all on 101-14 rootstock. 3 tons/ha (18 hℓ/ha) 7yr old vines on vertical trellis. Clone CS23 on 101-14 rootstock. 7 tons/ha (42 hℓ/ha) Merlot 30% 15yr old vines on vertical trellis. Clone MO343 on 101-14 rootstock. 5 tons/ha (33 hℓ/ha) Syrah 20% 24yr old vines on vertical trellis. Clones SH21A; SH1A; SH99 all on 101-14 rootstock. 3 tons/ha (18 hℓ/ha) Cabernet Franc 10% 15yr old vines on vertical trellis. Clone CF214 & CF1 on 101-14 rootstock. 3 tons/ha (18 hℓ/ha) These yields equate to less than 1,2 kg fruit per vine, a key ingredient to fine wine. Another excellent vintage to follow 2017 after 2 years of drought. Winter started a bit late and dragged on into September. There were enough cold units for good bud break. The growing season was initially windy, with cold and wet periods leading to uneven flowering and berry set which resulted in lower yields. The rest of the growing season was dry and hot followed by much cooler temperatures in February with especially cool nights. Disease pressure was very low and we had healthy grapes with small bunches and small berries. Harvest a little later than usual. Similar, elegant vintage to 2017 with a lower acidity and little more fruit. Harvest date: 14/02/2018 - 20/03/2018 @ 23,6 - 24,5 Balling.

Mostly new French oak used. Blending done after 9 months. Time in barrel 21 months, which included several rackings to clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property.

Handpicking into 20 kg lugboxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 30°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 3 times a day. Wine drained directly to barrels together with single pressing from traditional hand basket press.

A small family winery at the end of the Upper Blaauwklippen Road in the mountains above Stellenbosch South Africa. Established in 1992 by architect David Trafford & artist wife Rita with the focus on high end red wines of great intensity & longevity using minimal intervention production methods.