Cabernet Sauvignon Reserve

Produced with meticulous care and attention, grapes were de-stemmed and partially crushed, combining punch downs and pump overs at cooler temperatures between 24°C and 26°C. The wine was left on the skin post ferment for between four and six weeks at 16°C.

Severe weather fluctuations during bud break and flowering, followed by cool, windy conditions, contributed to fewer uneven bunches and smaller, more concentrated berries. The previous year’s post-harvest period was characterised by exceptionally hot and dry conditions, which led to early leaf fall, especially in early ripening cultivars. Grapes were handpicked in the cool early hours of the morning from Delaire Graff Estate’s virus-free mountain vineyards, which were planted in 2001. All grapes were extensively hand-sorted to ensure only the best quality were used for winemaking.

Matured in 80% new French oak barrels for 16 months.