Cabernet Sauvignon

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The famously dark Cabernet Sauvignon clone 46 grapes were fermented in a variety of stainless steel, French oak and concrete open casks. To get the best extraction, we did four to five punch downs per day for two-thirds of the fermentation period. For the remainder, we only did gentle pump-overs. The wine was then left on the skins for 21 days of post-fermentation maceration before pressing took place. This was followed by malolactic fermentation in barrels for optimal oak integration.

The Cabernet Sauvignon grapes grow high in the hills above Knorhoek in highly oxidised Hutton and Clovelly soils to provide the perfect terroir for an authentic and balanced Cabernet Sauvignon. In summer, the north-facing hills are cooled off by Atlantic sea winds to ensure that the ripening process is slow, which creates a perfect balance between sugar and flavour.