Cabernet Sauvignon

Beef, Lamb, Poultry

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.

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.

Glen Carlou is a Simonsberg-Paarl wine estate known for Chardonnay, Cabernet Sauvignon and classic South African red blends. With vineyards rooted in granite, quartz and koffieklip soils, the estate produces wines shaped by site, structure and a long-standing focus on balance.