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Rubied plum. Silky tones of boysenberry, blackcurrant, and black-plum skin unpeel, drifted in subtle toast and oak-spice. Medium-bodied, the palate is well-rounded and defined.
The Cabernet Sauvignon vineyards grow on the warm north-facing slopes of the Helderberg region within the Stellenbosch appellation. The 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 Cabernet Sauvignon grapes were hand-harvested in the cool of the early morning. On the sorting table, all excess stalks and inferior berries were removed. Primary fermentation took place in 7-ton open-top stainless-steel tanks. Intermittent pump-overs and punch downs were done to ensure that the right flavours, aromas and tannins could be extracted from the berries. After primary fermentation some batches underwent extended maceration, maturing separately in oak barrels.
Rubied plum. Silky tones of boysenberry, blackcurrant, and black-plum skin unpeel, drifted in subtle toast and oak-spice. Medium-bodied, the palate is well-rounded and defined. Red and black berries coalesce with plummy, morello cherry richness, deftly held by appetising scratch of fine-grippy tannins, evolving to a salted liquorice edge. The finish, juicy and sumptuous, is lifted by waves of refreshment from well-judged acidity.
Wine of Origin: Stellenbosch
85% Cabernet Sauvignon, 15% Cinsault
Alc 14% by Vol. – R.S. 2.4 g/l – T.A. 5.7 g/l – pH 3.62
Aged for 14 months in 300-litre French and American oak barrels (10% new).
