Grapes from each vineyard were fermented separately in stainless
steel, and a combination of closed pumpovers, pumpovers with
air, delastage and cap break-up with compressed air was used to
maximise the extraction of ripe and round tannins and colour. After
the ferment, wines were typically left on the skins for five to 10 days
before being pressed.
Some Cabernet wines remained on the skins for up to 20 days post
ferment, depending on taste. The young wines went into barrel only
after malolactic fermentation – 100% went into 300-litre oak barrels
comprised of 30% new barrels, and the wine was matured for 14
On the nose: Riper fruit expression with prominent black fruit and
spice, and hints of tobacco and pepper spice. Some sweet cherry
Palate: Intense black fruit and spice. Shows seamless richness,
structure and intensity, but maintains an element of juiciness and
fruit core on the mid-palate. Cabernet Sauvignon adds a little muscle
to the fruit from the Shiraz component.
The grapes originated from high-quality vineyard sites in Stellenbosch
and Paarl, mostly from the Helderberg and Simonsberg-Paarl areas.
The Cabernet Sauvignon was sourced from vineyards in the cool,
coastal Faure region of Stellenbosch, as well as the Helderberg,
planted on soils typically derived from decomposed granite and socalled
Table Mountain sandstone.
Strict vineyard management included shoot thinning in mid-October
and again in early December, leaving an average of two to three shoots
per spur. Bunch thinning and green harvesting were all implemented
in the vineyards to promote colour, tannin and fruit ripeness, and to
maximise the fruit aroma expression and wine concentration.
The vineyards were hand-harvested during March and all bunches
were sorted in the vineyard to ensure that only the most perfect
grapes reached the winery.
This complex blend with its integrated oak will age
well for five to seven years.
70% Shiraz & 30% Cabernet Sauvignon
|Residual Sugar||3.7 g/l|
|Total Acid||5.8 g/l|