Pella Granietbult C. Sauvignon

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Cold soaked for 10 days at 8ºC under a CO2 blanket. Thereafter the wine was fermented up to a maximum temperature of 28º Celsius. Pumped over 3 times daily to maintain a low temperature in the cap of solids. 30 days post-maceration. Both free-run and press juice were used.

New World style of Cabernet Sauvignon, with voluptuous fruit and complexity, bold, yet ripe tannin structure. South facing vines on an elevated hill of granite, thriving on a combination of crumbled rock and clay, the result of countless years of decomposition; consequently, the wine is named ‘Granietbult’ translating to ‘granite hill/hump’ from Afrikaans.

18 months in French oak barrels, of which 30% is new.