Candelabra Cabernet Sauvignon

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The hand-picked and hand-sorted grapes were destemmed, crushed into small open tanks and inoculated with a selected yeast culture. The fermentation temperature was carefully controlled, reaching a peak temperature of 27 ̊C. The skins were carefully punched-down by hand with the level of extraction evaluated through tasting during fermentation. On completion of fermentation, the wine spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice was then drained off and the skins pressed gently into first-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked.

The Cabernet Sauvignon vineyards are established in decomposed gravel. Exceptionally low yielding vineyards, 7t per hectare resulting in concentration and quality of fruit. The vineyards of Lomond are surrounded by indigenous flora known as Fybos. This single vineyard wine is named after a vulnerable listed species endemic to the Agulhas Region, Brunsvigia Orientalis or the Red Candelabra Flower.

The wine matured for a period of 12 months in the same barrels. the barrels were then tasted and screened to ensure that only the best barrels were selected for fining and filtration