Cabernet Sauvignon

Pair with Roasted Vegetable Tarts, Beef Short Ribs.

The Stellenbosch vineyards were planted in 2003 in “Koffieklip” (“Coffee Stone”) soil with a clay layer 1m deep on the lower, western slopes of the Helderberg. With a maritime microclimate, the winters are wet and cold, and in summer the heat is tempered by a cool and fresh breeze from the Atlantic Ocean in False Bay.

The wine was then aged for 12 months in 300ℓ 30% new Burgundian Pierre du Bourgogne oak barrels. The wine was oaked six months less than usual but spent six months more in bottle.

The grapes were hand-picked and cooled down to 1°C before entering the cellar. The grapes were destemmed and not crushed. Ten to fifteen days of cold soaking followed before spontaneous fermentation with one or two punch downs per day. A long, slow fermentation at ± 34°C followed with soft pressing. The wine settled for one to two weeks before going to barrel.

Situated in the “Golden Triangle” of wine growing Eikendal vineyards flourish in a mountain and maritime microclimate ideal for the production of quality wine. Since 1981 the 76 hectare wine farm has been under the ownership of the Saager family from Zurich Switzerland. The Swiss owners recognised the great potential of the area and wasted no time in modernising the existing vineyards and establishing the cellar.