Kadette Cape Blend

Fermentation occurred in open-top concrete fermenters at 28°C, with the floating skins punched down mechanically every two hours. The juice was drawn off the skins after 3 to 5 days. Following malolactic fermentation, the wine was matured for 12 months in 225L French Nevers oak barrels, utilizing second and third-fill barrels to impart subtle oak characteristics without overpowering the fruit profile.

Sourced from vineyards in Stellenbosch, the 2020 vintage benefited from higher rainfall during the season, following a three-year drought. Despite the improved conditions, the carry-over effects of the drought resulted in a smaller crop. However, the cool weather contributed to smaller berries of high quality, requiring less irrigation and leading to concentrated fruit flavors.

The wine underwent maturation for 12 months in second and third-fill 225L French Nevers oak barrels. This approach allowed for the development of complexity and integration of flavors while maintaining the wine's vibrant fruit character.