Dry Red 1.5L

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

Grapes are cooled in our cold room, then destemmed put into tank with up to 50% whole clusters added to the Cinsault and Cabernet Franc. Minimal sulphur is added, and no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasts 7 to 10 days. After fermentation, a couple of weeks' skin contact is given and the wine is then drained and pressed to barrel.

From one parcel of 37 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Stellenbosch; one 116 year old dry farmed bush vine Cinsault vineyard (South Africa's oldest registered Red Wine Vineyard) planted in deep sandy alluvial soils in Wellington; one parcel of 94 year old (SA's 2nd oldest registered Red Wine Vineyard) dry farmed bush vine Cinsault planted on the lower eastern slopes of Franschhoek mountains; and a parcel of high altitude Cabernet Franc planted on the mid slopes of the Helderberg mountain in Stellenbosch.

The wines are racked and blended mid-way through the year, and bottled after 16 months in barrel.