Cabernet Sauvignon

The grapes were harvested at optimal ripeness, destemmed and fermented in stainless-steel tanks with two pump-overs per day. After three weeks, the wine was pressed and transferred to the barrels.

The lead-up to the season was favourable with normal budding, flowering and set. Initial shoot growth was slow but it accelerated later, especially after rainfall in early December. The rain brought disease pressure. The harvest started earlier than usual. Analyses in the early grapes were good, but acidity dropped for later grapes. Flavour intensity stayed excellent throughout the picking process. The season will be remembered for heavy rainfall in March and its significant impact on the red cultivars that ripen later. The vineyards are trellised and planted on the first prominent slopes approximately 7 km from the False Bay coastline. Soils are a combination of weathered granite and shale, offering both proper drainage and water-holding capacity. Occasional coffee-stone gravel occurs throughout. Sustainable practices are followed, and the vineyards are managed to ensure good aeration and optimal light penetration. Destemming and sorting take place in the vineyard.

Maturation took place over 18 months and in 300-litre French oak barrels, of which 33% were new. The Cabernet Sauvignon components were blended and filtered before bottling in September 2025.