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.
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
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.
Pan seared beef tenderloin, venison stew or dark chocolate brownies.Appellation: Western Cape, South Africa
Varieties: 100% Cabernet Sauvignon
Harvest Date: March | Vintage: 2021
ALC: 13.5% | RS: 4.5g/l | pH: 3.6 | TA: 5.48g/l