75% Cabernet Sauvignon, 14% Cabernet Franc, 11% Merlot
Fermented in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 100% new 225L French Nevers oak barrels.
The saturated ruby colour is complemented by a dense and interwoven complexity of tilled earth, nutmeg, bouquet garni, with classic cedar and redand black fruits. The wine remains classic, refined, with an elegant structure. The tannins are precise, and together with the clever use of new oak, creates the perfect backdrop to host the complex fruit spectrum. A long, and youthful finish.
ANALYSIS: ALC 13.02% | RS 3.3g/l | TA 5.8 g/l | pH 3.45
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WINEMAKER Abrie Beeslaar
COMPOSITION 75% Cabernet Sauvignon, 14% Cabernet Franc, 11% Merlot
ORIGIN Simonsberg, Stellenbosch
AGE OF VINES 30 years on average
IRRIGATION Dry land vineyards and supplemental
SOIL TYPE Decomposed Granite, Hutton, and Clovelly
YIELD 4 tons per hectare
AGEING POTENTIAL 20 to 25 years from vintage
PRODUCTION VOLUME 7000 cases (6 x 750ml)
FOOD PAIRING All types of steak | Meat casseroles | Roast leg of lamb | Matured cheeses
The carry-over effect of the previous three year’s drought is still visible in this vintage, despite the higher rainfall during the season. The resulting crop was smaller, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries and less irrigation was needed this growing season