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Rubied plum. Bushels of herbs dried in sea winds, salty-savoury, and somehow nostalgic. Vibrant blackcurrant and red plums explode in a hail of cassis and tea leaf cascade.
The Cabernet Sauvignon and Cinsault vineyards grow on the warm north-facing slopes of the Helderberg region within the Stellenbosch appellation. The Hutton Clovelly soils contain a high gravel content which offers rich middle palate weight giving this wine exceptional depth and fruit purity. With an altitude of approximately 250 metres above sea level together with the cooling influence of the Atlantic Ocean just 15 kilometres away, this extends the ripening period by up to 3 weeks resulting in lovely phenolic ripeness.
The grapes were hand-harvested in the cool of the early morning. On the sorting table, all excess stalks and inferior berries were removed. Fermentation took place in 7-ton open-top stainless-steel tanks and the wines were pumped over or punched down manually 3 to 5 times per day, ensuring maximum colour extraction from the skins. Each variety was matured separately in oak barrels and a portion of the Cabernet Sauvignon spent time in concrete eggs, before final blending and bottling took place.
Rubied plum. Bushels of herbs dried in sea winds, salty-savoury, and somehow nostalgic. Vibrant blackcurrant and red plums explode in a hail of cassis and tea leaf cascade. Lifted red-berries, plums and morello cherries evolve to the sappy core, neatly stitched in by the finest of tannins from delicate oaking, describing in a backdrop of vanilla pod and subtle toast. Open and inviting, keenly pitched red-toned acidity complements chalkiness on the finish.
Wine of Origin: Stellenbosch
88% Cabernet Sauvignon, 12% Cinsault
Alc 13.72% by Vol. – R.S. 2.8 g/l – T.A. 5.8 g/l – pH 3.67
Aged for 14 months in 300-litre French and American oak barrels (10% new). A small portion of the Cabernet Sauvignon (5%) spend 6 months in concrete eggs.
