WINE TASTING NOTES: This terroir-driven single-varietal wine initially has aromas of red berries, cranberries and cassis that are complemented by blackberry, flint and leather. On the palate, it becomes herbaceous and spicy with some sour cherry and tomato leaves. The palate rounds off with a complex, rich, savoury note and tight tannins.
 
VITICULTURE: The Cabernet Sauvignon grapes grow high in the hills above Knorhoek in highly oxidised Hutton and Clovelly soils to provide the perfect terroir for an authentic and balanced Cabernet Sauvignon. In summer, the north-facing hills are cooled off by Atlantic sea winds to ensure that the ripening process is slow, which creates a perfect balance between sugar and flavour.
 
VINIFICATION: The famously dark Cabernet Sauvignon clone 46 grapes were fermented in a variety of stainless steel, French oak and concrete open casks. To get the best extraction, we did four to five punch downs per day for two-thirds of the fermentation period. For the remainder, we only did gentle pump-overs. The wine was then left on the skins for 21 days of post-fermentation maceration before pressing took place. This was followed by malolactic fermentation in barrels for optimal oak integration.
 
MATURATION: The wine was aged in 46% first-fill and 31% second-fill 225-litre French oak barrels. Nearly 24 months later, we blended the different wine components before it could be bottled.
 
FOOD PAIRING NOTES: Enjoy this wine with seared steak with rosemary butter, duck confit with sour cherry sauce and braised short rib with a plum reduction.
 
ANALYSIS & DETAILS: Cultivar/s: 100% Cabernet Sauvignon Harvested: March 2020 | Bottled: 08 December 2021 Alcohol: 13.82% | Residual Sugar: 2.4g/L Total Acidity: 5.9g/L | pH: 3.50