This aromatic Cabernet from Stellenbosch, South Africa shows notes of cassis, tarragon, graphite and cedar on the nose. These continue on the palate which has a silky texture and great structure from the fine tannins. The richness and power of the wine are balanced by freshness and finesse. The finish is dry with lingering blackcurrant and blueberry flavours.
The grapes were hand harvested and then cooled on arrival at the winery to minimise oxidisation of delicate aromas. The grapes were then destemmed. Minimal sulphur was added, and no further additions were made. The must was initially punched down once a day. After about four days, fermentation began without inoculation and the cap was punched down or pumped over twice a day. Temperatures were not allowed to exceed 28°C. Fermentation lasted between seven and 10 days. After fermentation, the wine spent about two weeks on its skins to maximise extraction before being drained and pressed to barrel. The wine spent 20 months in 500 litre French oak barrels, of which 30% were new.