Private Bin Two Centuries Cabernet Sauvignon

The grapes were harvested at optimal ripeness. Each block was individually vinified. The grapes were sorted and gently crushed into open-top fermenters. Cold maceration was done for two with two manual punch-downs per day. The juice was inoculated and fermented at a temperature of 24ºC to 27ºC. Regular mixing of the juice and skins happened daily to get the best colour and tannin structure. After fermentation, the wine was drained from the skins and racked into barrels where it underwent malolactic fermentation. After Malolactic fermentation, the wine was racked from the lees and returned to the barrels.

The fruit for this wine came from Paarl and Stellenbosch. The Stellenbosch climate is mild with south and east-facing slopes offering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean, ensure rich, slow-growing crops. The soil is predominately medium textured and well drained with good water holding capacity. The grapes from Paarl were sourced from the middle slopes of Simonsberg overlooking Simondium in the Paarl region. The vineyards grow in deep red decomposed granite soils ideal for root penetration and good water-holding capacity. The site is low-yielding and produce small-berried, loose bunches picked at a suitable level of phenolic ripeness. While Cabernet bunches tend to be fairly compact, the prevailing micro-climatic conditions were conducive to a looser bunch formation, making for more even ripening.

The wine was matured in a selection of 100% new French oak barrels for a period of 28 months. After meticulous barrel selection, the chosen combination was blended and prepared for bottling.