Tasting note: The primary impression on the nose is that of ripe red fruit, plums and cherries, with the background filled with vibrant brown oak spice. The palate is lively that brilliantly combine elegant and juicy fruit.
Food suggestion: Ideally served slightly chilled at around 18° – 22° C. This Cabernet Sauvignon complements lamb, beef or rich venison dishes. This excellent food wine is also a great companion in front of a fire in winter.
In The Vineyard
The grapes were sourced from vineyards grown in the World famous Stellenbosch regions and specifically selected for their fruit concentration and optimal varietal expression. These soils typically tended to be derived from decomposed granite. Vineyard tactics included pruning to two-bud spurs, shoot removal, bunch thinning, green harvesting and canopy management for best ripeness and quality.
The growing period was relatively hot, resulting in concentrated grapes with silky ripe tannins. Grapes were hand-harvested from late February to late March at an average ripeness of between 24° – 25° B
In The Cellar
Fermentation differed according to variety, with fermentations taking on average eight to 10 days and regular pumpovers for colour extraction. The Cabernet Sauvignon was left on the grape skins for extended maceration for up to three weeks, to allow for optimal colour and tannin extraction.
Quality & Craft