Cabernet Sauvignon

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

As single lots were handled individually, each was cold soaked for at least 5 days before fermentation and 12 days on the skins. Fermentation, with regular pump overs, took place in medium sized open-top stainless-steel tanks. Batches were inoculated with a commercial yeast promoting the fruit profile of each vineyard site.

Fruit for this wine was hand harvested from 10 different sites around the Simonsberg Mountain. The diversity of the vineyard sites, within proximity to each other, facilitates the production of high-quality wines. Individual lots were kept separate, from picking through fermentation, and maturation until final blending.

The components were aged for 16 months in predominantly 2nd fill French oak barrels.