Kailani

This bold Cab pairs well with especially slightly fattier steaks like ribeye and sirloin, served rare to medium-rare. Rosemary-Pepper beef fillet or sticky barbeque beef ribs also pairs well with this Cabernet Sauvignon.

Finally, the wine was lightly pressed and matured for 18 months in French oak barrels. Twenty percent went into 1st fill French oak and the rest into 2nd and 3rd fill.

Only berries of premium quality were hand-picked in the vineyard, leaving all sunburnt berries on the vine. Once de-stemmed, the berries underwent a second-hand sorting selection process. No crushing of the berries took place and was inoculated with yeast to start the alcoholic fermentation process. Once completed, cold-soaking took place for one day at 15°C. The grapes were left on the skins for 21 days. Punch-downs occurred regularly ensuring a velvety smooth tannin structure.

Our approach is classic, with a modern touch, We hand-select our grapes in the vineyards and once in the cellar we release their true inner character in a traditional way, combined with modern techniques, triggering all five senses: The Element, The Emotion, The Land, The Light and The People.