2016 Cabernet Sauvignon
Rows are selected from the highest vineyard of Cabernet Sauvignon. The soils are made up of decomposed Table Mountain sandstone on clay subsoils. It is on a steep South facing slope, and therefore exposed to the prevailing summer winds off the sea out of the south. These winds cool the vines in the afternoons and limit the production. Leaves are removed on the morning sun side of the rows and a green harvest done at 80% veraison to ensure even ripeness.
Yield is 4,5 to 5 tons per hectare.
Grapes are hand harvested and then sorted both as bunches and as individual berries before going to 500L French oak barriques for fermentation. Fermentation is spontaneous and the wine spent 40 days on the skins. Malolactic fermentation was completed in 225L French oak barriques and the wine was then matured for 24 months in the same bariques, 50% new and the remainder second fill.
Tasting Notes & Analysis
Cassis, white pepper and cedar over berried fruit notes of mulberries and black current.
The entry is full, polished and broad with a light tannic grip giving a savoury and lengthy finish.
Mature for 5 to 10 years.
4 barrels made.
14.5% Alc., 2.70 g/l R.S., 0.70 g/l VA, pH 3.62, 5.20 g/l TA, 25 mg/l FSO2, 98 mg/l TSO2.