Ou Kalant Cabernet Sauvignon

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Grapes were hand-harvested and given a 2-day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Before the end of fermentation, the grapes were pressed and put back into tank for malolactic fermentation.

A dry and relatively short growing season resulted in optimal preservation of aromatics in the wines. Cool evenings encouraged moisture retention in the soils and gave concentrated colour to the skins. Grapes are primarily from dry-farmed vineyards in the Agter-Paarl area. Malmesbury Shale soils have excellent water retention and produce flavourful grapes with small berries. Additional components from the cooler Stellenbosch region are used to add structure and complexity.

5% of the wine was matured in new 225L American oak barrels, with an additional 25% of the wine matured in older barrels. Barrel maturation of 12 months total. Fined and filtered before bottling.