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Black plum, going purple to the rim. Scents of flint and fire, cassis leaf, cherries, and bramblewood cocooned in luxurious cedar styling accented with creamy vanilla pod. Lemony-fresh tannins carve around a core of succulent red and black cherries, plums, redcurrants.
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.
Nine Cabernet Sauvignon clones grown at the property were hand-picked, and great care was taken to ensure each block was processed separately. The bunches were sorted and destemmed before secondary sorting via an optical sorter took place. The whole berries were fermented in Italian Nico Velo concrete tanks. Premium selection grapes from selected parcels within the various clonal blocks were fermented in terracotta amphorae. Intermittent pump-overs and punch downs were done to ensure that the right flavours, aromas and tannins could be extracted from the berries. All ferments were meticulously monitored to ensure an optimal balance between flavour and tannins. After primary fermentation some batches underwent extended maceration. Each clonal batch of Cabernet was micro-vinified in oak barrels and a small batch spent up to 10 months aging in terracotta amphorae before final blending and bottling took place.
Black plum, going purple to the rim. Scents of flint and fire, cassis leaf, cherries, and bramblewood cocooned in luxurious cedar styling accented with creamy vanilla pod. Lemony-fresh tannins carve around a core of succulent red and black cherries, plums, redcurrants. Going sappy and chewy to the edges, the dimension of the evolving tannic structure creates depth as well as tension. The acidity is cool, mineral and threads through lifting and sculpting, an energetic dance of fruit brightness to its velvet backbone. Arrestingly, finely dry and bursting with vitality.
Wine of Origin: Stellenbosch
Alc 13.5% by Vol. – R.S. 2.6 g/l – T.A. 5.8 g/l – pH 3.68
Aged for 16 months in 300 litre French oak barrels (40% new). A small batch of Cabernet Sauvignon (10%) spend 8 to 10 months in terracotta.
2025 Global Wine Masters – Gold
