Dry Red

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

The growing conditions for the 2018 harvest was near perfect and this is well reflected in all the vineyards that went into this blend. First, the grapes were cooled and then destemmed into tank with the final blend having received 50% whole-clusters. Minimal sulphur was added, and no further additions were made. The must was initially pigeaged once a day. After about 4 days, fermentation began without inoculation and the wine was pigeaged twice a day. Temperatures were not allowed to exceed 28°C and the primary fermentation lasted 7 to 10 days. After fermentation, a couple of weeks skin contact was given, and the wine was then drained and pressed to barrel.

This incredible wine is a heritage blend from some of South Africa’s oldest registered vineyards. The Cabernet Sauvignon is from a 39-year-old dry farmed bush vine vineyard planted on a granitic Polkadraai site, whereas the Cabernet Franc grows on the mid-slopes of the iron and sandstone soils of the Helderberg Mountain, both in Stellenbosch. The Cinsault is from South Africa’s two oldest registered vineyards, including 118-year-old dry farmed bush vines, planted in deep sandy alluvial soils in Wellington; and an additional parcel of 96-year-old dry farmed bush vine planted on the lower eastern colluvial slopes of the Franschhoek mountains.

The wines were racked and blended mid-way through the year and bottled after 20 months in barrel.