Big Easy Cabernet Sauvignon Rosé

The grapes were hand-picked in the early hours of the morning and brough to the cellar for processing. Whole bunches of Cabernet Sauvignon and Cinsault grapes were transferred straight into the membrane press. This whole bunch press action helped with preserving fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juiced was settled and racked before being inoculated for fermentation.

The 2025 vintage in the Helderberg was one of harmony and promise, particularly for our Cabernet Sauvignon. A cooler, more temperate growing season allowed for slow and even ripening, preserving natural acidity and enhancing phenolic development. Well-timed winter rains replenished soil moisture, while a mild summer with minimal heat spikes reduced vine stress and allowed steady flavour accumulation. The cooler nights in the leadup to harvest further refined tannin structure and elevated aromatic expression. This vintage has delivered small, concentrated berries, especially in Cabernet Sauvignon, offering wines of remarkable depth, elegance, and ageing potential. Expect powerful yet poised reds that reflect the classic structure and signature finesse of our Helderberg terroir. The Cabernet Sauvignon and Cinsault grapes were harvested from individually-selected, low-yielding trellised vines from northwest-facing vineyards within the Stellenbosch appellation. With an altitude of 140 to 270 meters above sea level, together with the cooling influence of the Atlantic Ocean, the ripening period can be extended, resulting in wines with phenolic ripeness.

After fermentation the wine was transferred to old barrels for a 2-month period and left on the fine lees. Before bottling the wine was racked from the barrels, stabilised and filtered to ensure a fresh and aromatic wine in bottle.