Cabernet Sauvignon

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

This Cabernet has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 21 days during which it is punched down manually once a day. Thereafter it is gently basket pressed and moved by gravity into barrel.

87% Cabernet Sauvignon, 10% Shiraz, 3% Cinsault. The Cabernet components hail from two unique vineyard parcels situated in the Steynsrust area of the Helderberg. The blocks are planted on heavily weathered granitic soils and overlook the shores of False Bay.

The 2018 was raised for 15 months in French oak barrels including 30% new wood. The wine was bottled unfined and unfiltered in May 2019