PC Cabernet Sauvignon

It will complement most red meat dishes, venison or creamy beef stroganoff.

Predominantly sourced from a single vineyard, planted on decomposed granite with some “koffieklip” fragments. Leaves are removed in the bunch zone to aid colour and tannin development and reduce greenness.

After malolactic fermentation, the wine was transferred to French oak barrels (20% new) where it matured for 12 months before blending. After blending the wine spent an additional 6 months in older oak barrels before being bottled.

The grapes are hand-picked and destemmed, without crushing and then fermented in open-top fermenters. At the start of fermentation, a combination of 3 punch downs and pump-overs are done daily and this is gradually reduced to once a day as the end of the fermentation nears. Left on the skins for an additional 2-3 weeks before pressing.

Between two mighty oceans on the southern tip of Africa lies the historic Saxenburg Wine Farm. Here memory and the seasons conspire with the cellarmaster’s craft to produce unique wines of consistent and exceptional quality. For centuries wayfarers bound for the East Indies found hospitality and relief at the Fairest Cape. At Saxenburg we extend this tradition and invite you to visit our world.