Reserve status is only endowed if the grapes and resulting wine measures up to exceptional standard. Hand selected grapes from older, lower yielding vines are used, 65% from the Helderberg Coastal area, 22% from the Simonsberg and 13% from Helderberg Mountain. The soil type varies from decomposed granite with sandy/loamy duplex gravels in Raithby and Firgrove to rocky hutton soil mix with shale in Jonkershoek. Vineyards are a mere 5-15km from the ocean and range from 80 – 320m in altitude. Fermentation is made with a selected yeast strain under controlled temperatures. Manual plunging during this period ensures optimal colour extraction. After five days the tanks are closed and allowed to macerate for a further period, normally 10-14 days. Pressing follows and the wine is transferred to French oak barriques (76% new) for malolactic fermentation. After a year in barrel the individual batches are blended to form the final wine and returned to barrel for another year. Bottled unfined and unfiltered. Matured in bottle for one year before release.
Ripe and opulent on the nose with classic Cabernet aromas of blackcurrants, black cherry and plum with cedar spice. The palate is rich and velvety yet remarkably fresh and linear, showcasing black fruit, a creamy mouthfeel and dark chocolate flavours balanced by round, structured tannins. A wine with a wonderfully long, complex finish and great potential for maturation.
Rich meat dishes such as fillet steak, paired with a rich and creamy peppercorn sauce. Bolder styled stews, for example boeuf bourguignon, oxtail or pot roast would also be well matched.
Decanter World Wine Awards 2023
Best in Show
Decanter World Wine Awards 2021