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Deep, opaque red. Smoky black cherries, cedar drifts and inky cassis detail an expressive, fragrant bouquet; an undressing of scent, lifted by mineral, ozonic amplitude. Spiced juniper, blackcurrant crush in.
The Cabernet Sauvignon and Merlot vineyards grow on the warm, north-facing slopes of the Helderberg within the Stellenbosch appellation. These blocks sit at roughly 250 metres above sea level and benefit from the cooling influence of the Atlantic Ocean only 15 kilometres away. The extended ripening period that follows allows both varieties to reach full phenolic ripeness. The Cabernet Sauvignon grows in granite-rich soils that give the wine middle-palate weight, depth and clear fruit purity, while the Merlot from the same slopes develops rounded structure and balanced ripeness under these conditions.
The Cabernet Sauvignon and Merlot were hand-picked in the early morning and processed block by block. Whole Cabernet berries were fermented in Italian Nico Velo concrete tanks, with small premium parcels fermented in terracotta amphorae. The Merlot fermented in open top tanks. Intermittent pump-overs and gentle punch-downs supported balanced extraction of flavour, colour and tannin, and each ferment was closely monitored from start to finish. Some batches from both varieties underwent extended maceration before pressing. The clonal Cabernet components were micro-vinified in oak, with a small amphora portion aged for up to ten months, while the Merlot matured in a mix of old and new oak barrels. Every batch was assessed ahead of final blending and bottling.
Deep, opaque red. Smoky black cherries, cedar drifts and inky cassis detail an expressive, fragrant bouquet; an undressing of scent, lifted by mineral, ozonic amplitude. Spiced juniper, blackcurrant crush in. The palate pulls savoury to the heart, a mix of red and black cherries, plums, veiled in gossamer, slender tannins that expand and corset. Brushworks of bright acidity run stony to the finish; rolling back in resonance and measured depth. Sophisticated, smooth and ageworthy.
Wine of Origin: Stellenbosch
Alc 14% by Vol. – R.S. 2.7 g/l – T.A. 6.0 g/l – pH 3.57
Aged for 16 months in 300 litre French oak barrels (20% new). A small portion (5%) of the Cabernet Sauvignon matured in terracotta Amphora for 10 months.
