Production
The vineyards are located in the Banghoek Valley, Stellenbosch. Elevation is 300-500masl and the vines are mostly southerly facing. This provides moderate temperatures resulting in late but slow ripening fruit. The soils are made up of leached, decomposed granite and sandstone. Gravel in the upper layers provides for good drainage in wet seasons and clay in the subsoil provides moisture retention in dry ones. The steep vineyards are trained on a 7 wire hedge and cane pruned by hand. Average yield is 5 to 8 tonnes/ha. All grapes are harvested by hand and berry sorted into stainless steel fermenters. Natural fermentation commences spontaneously and is finished with a pure strain. Extraction is done with a combination of punch-down, rack-and-return and pump-over methods. Batches are gently pressed and immediately racked to small French oak barrels where they complete malolactic fermentation. The components are then racked three times to enhance clarification and development. Blending takes place after 14 months ageing, after which the composed blend is aged in barrel for another 4 months. The wine is bottled after a total of 22 months.
Tasting notes
Deep youthful ruby in colour, classic Cabernet nose with dark fruits such as blackcurrant and mulberry seamlessly combining with notes of pencil lead and cedar. Fine and complex on the palate with lovely concentration of fruit and skilful use of oak, giving a supple, richly flavoured wine with finesse and granitic length.
Food match
Roast lamb with rosemary and crushed garlic.
