Grapes were harvested at the end of March. After crushing, cultured yeast was added. Skin fermentation took place at approximately 25-28 degrees Celsius. During fermentation, regular pump overs were done to ensure optimum extraction of flavours and colour. After 10 days, pressing began. Pressed juice was added to the free run juice. After primary fermentation, malolactic fermentation took place. The wine was then matured in 30% new French oak, with the remainder in 2nd and 3rd fill barrels, for 18 months.
Boasting typical Cabernet Sauvignon aromas and flavours of rich, dark berry fruit, warm spices and a hint of vanilla, this wine partners well with seared rosemary and olive oil fillet steak with a chilli-chocolate sauce, and rich, meaty pastas.
If you’d like to purchase this wine, please order online or call our wine sales department on +27 (0) 21 881 3878