Winemaking Techniques
The grapes were cold soaked for A day. After traditional skin fermentation, the wine underwent malolactic fermentation. The wine was matured in French oak staves for 10 months.
Vineyards
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Vintage Conditions
With even budburst and cooler summer conditions gave the 2020 season a start with a slower ripening period. Grapes reached phenolic ripeness with good acidity and lower pH levels. The season was characterised by healthy, full-flavoured grapes.
Food Pairing
Pan seared beef tenderloin, venison stew or dark chocolate brownies.
Appellation: Western Cape, South AfricaVarieties: 100% Cabernet Sauvignon
Harvest Date: March | Vintage: 2021
ALC: 13.5% | RS: 4.5g/l | pH: 3.6 | TA: 5.48g/l
