Cabernet Sauvignon

Biodynamic practices were also followed in the vineyard. In the winery, the grapes were sorted twice – firstly as whole bunches and then as berries to ensure that only the best grapes reached the fermentation tank. Extraction happens by way of remontage, carefully monitored to prevent over-extraction.

Rooted in deep decomposed granite over clay soils on the slopes of the Helderberg Mountain. The vineyards enjoy the refreshingly cool breezes from False Bay (Atlantic Ocean) during the hot and dry summer days, and cool mountain winds during the evening, resulting in even ripening of the berries. The vineyards are meticulously cared for by hand and the crop is reduced to ensure maximum quality. Organic and biodynamic practices are employed, which includes not using any pesticides, herbicides or chemical spray. The grapes were handpicked in the early morning in lug boxes to ensure that the grapes arrived in perfect condition in the cellar.

This wine was matured in French oak barrels during primary and secondary fermentation for 22-24 months and is ready for drinking now.