Cabernet Sauvignon

The grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation if the quality warranted it and depending on tannin extraction and development. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation.

All the vineyards yielded between 3 and 12 t/ha. The grapes were handpicked at optimal ripeness at sugars between 24 and 26 brix and acidities between 4 & 7.0 g/l.

The wines spent a total of eighteen months in 20% new French oak and the rest being older French oak barriques. During the maturation the components were left on the gross lees for around 8 months before receiving their first racking after which they were racked another 2 times.