Kwartskop Cabernet Sauvignon

This Cabernet Sauvignon is a lot friendlier and more accommodating than many other interpretations of this varietal. Paired with a goats cheese salad with pomegranate seeds or berries is an option for summer, while slow roasted lamb with Salsa Verde will satisfy during colder months.

The Kwartskop Cabernet Sauvignon was made from a small vineyard planted at an elevation of ±130m above sea level. When you approach this vineyard in the afternoon, sunlight reflected off stones in the vineyard is the first hint one gets of the white quartz bedrock on which these vines are planted. Together, the effects of light and rock weave this wine’s distinct, fruit-driven character. Planted in soils comprising decomposed shale and sandstone with a prominent quarts component, the vineyard is established on a South facing slope and planted in a North-South row direction. Here, South-Easterly oceanic summer winds offer respite during the hot ripening months.

Maturation was done in two 2nd fill 225 liter French-Oak barrels for a period of 15 months.

The destemmed grapes were hand sorted and cold soaked for 4 days before the tank was inoculated. During fermentation, at 25 degrees, for two weeks the skins are punched down lightly 4 times a day. After fermentation, the skins are left on skin contact for another 4 weeks. This brings extra structure and depth to the wine.

Gabriel & Gysbert, by winemaker Pieter Rossouw, speaks of heritage and exceptional terroir. Named in honour of his grandfathers, the fruit for this range hails from the family farm located in the age-old winelands of Bonnievale. The vineyards are uniquely situated at the foot of the Stormsvlei mountain range as it descends down into the Swellendam basin. Here, afternoon maritime winds offer respite during the hot summer ripening months. The soils are made up of a combination of Bokkeveld Shale with components of quartz rich sandstone weaved into the landscape. The shale sediments are from marine origin with a high amount of mineral deposits. Fruit handling is kept to an absolute minimum and juice is wild fermented, with minimum interference, resulting in a range that truly showcases the unique climate of Bonnievale