Cabernet Sauvignon

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

Fermentation takes place in open-top concrete fermenters at 28°C. The floating skins are punched down mechanically every two hours during fermentation. The juice is drawn off the skins after 5 to 6 days. After malolactic fermentation, the wine is matured for 12 months in older 225L French oak barrels.

The grapes are sourced from vineyards aged between 10 to 20 years, situated in Stellenbosch. The soil type is decomposed granite, and the vines yield approximately 7 tons per hectare. Supplemental irrigation is employed as needed.

The wine is aged for 12 months in older 225L French oak barrels, contributing to its structure and complexity while maintaining a focus on the vibrant fruit flavors.