Reserve Cabernet Sauvignon

Beef, Lamb, Poultry

Rows are selected from the highest vineyard of Cabernet Sauvignon. The soils are made up of decomposed Table Mountain sandstone on clay subsoils. It is on a steep South facing slope, and therefore exposed to the prevailing summer winds off the sea out of the south. These winds cool the vines in the afternoons and limit the production. Leaves are removed on the morning sun side of the rows and a green harvest done at 80% veraison to ensure even ripeness.

The wine was then matured for 24 months in the same bariques, 100% new.

Grapes are hand harvested and then sorted both as bunches and as individual berries before going to 500L French oak barriques for fermentation. Fermentation is spontaneous and the wine spent 40 days on the skins. Malolactic fermentation was completed in 225L French oak barriques.

“We would like people who drink our wines to experience the estate our soils our slopes our vines and our terroir. Wine should be experienced and not merely drunk and we endeavour to make every bottle of our wine a memorable experience. We believe wine is made in the vineyards and our goal is to allow the vineyards to express themselves by interfering as little as possible. As a result we have adopted a minimalist approach in both the vineyards and the cellar. The idea being to minimalise the human influence on the final product. In the vineyards we do everything by hand from pruning to harvesting. We are also proud members of the Biodiversity and Wine Initiative and of the Integrated Production of Wine Scheme. We have set aside 30% of the estate and dedicated it to the Western Capes indigenous flora and fauna. The goal in the cellar is to facilitate the production of wine from grapes and not merely manufacture wine. This is again done by following the minimalist approach of nothing added apart from a small amount of SO2 prior to bottling. All grapes are hand sorted in the cellar to remove m.o.g. (material other than grapes) and unripe grapes before they go to tank. Wild or naturally occurring yeasts are allowed to ferment the grapes before the wine is drained off the skins and allowed to mature in French oak barrels before being racked and bottled.