Details
Blend Information
100% Cabernet Sauvignon
Food Suggestions
Excellent enjoyed on its own or served with roasts, grilled red meat dishes and savoury pastas.
In The Vineyard
Annelie Viljoen (Viticulturist)
The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.
The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.
About The Harvest
The grapes were harvested by hand from mid to end March at 25° Balling.
Yield: 8 - 10 tons per hectare
In The Cellar
The Craft of Viniculture: Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 25° Balling. Fermentation on the skins took place for 10 to 12 days. More than half of the wine was matured in 300-litre French oak barrels, medium-toasted and from a variety of coopers. The remaining portion of wine was left to mature on French and Hungarian oak staves in stainless steel tanks.
The grapes were harvested by hand in March at 25° Balling. Fermentation on the skins took place for 10 to 12 days. More than half of the wine was matured in 300-litre French oak barrels, medium-toasted and from a variety of coopers. The remaining portion of wine was left to mature on French and Hungarian oak staves in stainless steel tanks.
Additional Information
| Our Price | A$19.95 |
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