Reserve Cabernet Sauvignon

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were de-stemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously (without the use of selected yeast strains). The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. 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. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation.

Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 7 and 10 t/ha. The grapes were hand picked at optimal ripeness between the 25th February and the 22nd March.

The wines spent a total of twenty-two months in 44% new French oak - the rest being older French oak barriques. During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2019 with no fining and a light filtration. 21 000 bottles were produced.