Cabernet Sauvignon

A suggested pairing with Cassia’s coffee braised venison shank.

Durbanville’s cool, maritime climate brings a unique personality to Cabernet Sauvignon. Leaves were removed in the bunch zone on the south side of the canopy that improved sunlight penetration in the bunch zones to ensure optimal ripening conditions. This also increases the bud fertility for the vine in years to come.

The wine was matured in french oak barrels for 18 months (30% new oak) followed by a light filtration prior to bottling.

The grapes were hand harvested in March 2020. The berries were destemmed into 3 ton open fermenters, after which alcoholic fermentation was initiated, the cap was punched down every 4 hours. After fermentation the wine is left on the skins for a further 3 weeks.

Although not intentionally award driven, there is no denying the status of this tiny family-owned Durbanville cellar. Strategically we are following a very traditional but personalised approach to making wine. In line with our brand honesty, we don’t try to be clever or practice contrived marketing jargon. We pick by hand, allowing us to leave the less perfect bunches for the soil to enrich itself – and before pressing, we again sort the individual grapes by hand. “We completely believe that beautiful wines come from day to day thoughtful management in the vineyards.” Our bottom line is that to be part of the Nitida family requires commitment, passion, and a desire to be involved. Our punch through system, while automated, was designed by the engineer in Bernhard to closely emulate a traditional hand-punch method. Of course, we do use modern technology for pressing and pumping, but always seek out the gentlest methods.