Cabernet Sauvignon Merlot

Both varieties were fermented in open tanks, and given regular punch-down mixing of the cap of grape skins that rises to the top of the fermenting mash. Just before the wine was dry, the skins were pressed. The wine was allowed to ferment dry in a tank before the maturation phase.

Cabernet Sauvignon The chosen block is planted in Durbanville’s 600 million year old schist soils, Facing south east on a slope that is partially sheltered from the summer winds and is just 3 miles from the Atlantic. Merlot The vines are planted on a north west slope of a ridge in the foothills of the Helderberg mountain range, 4 miles from the Southern Ocean. The soils are granite based, also leached of fertility, and the site is cooled by exposure to moisture laden breezes, lengthening ripening and concentrating flavour.

All of the wine was then barreled, where both varieties remained for 18 months, before blending, clarification and bottling.