In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels.
The result is a velvety wine with softer tannins and classical varietal characteristics.
This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.
Vintage
2018
Vineyard
Cabernet Sauvignon 23-29 year-old vines,
clone CA163 on 101/14 and R99
Yield
5 t/ha
Origin
Robertson, South Africa
Oenology
Harvested March 2018
harvested at full seed ripeness
2-3 days cold maceration
fermented uncrushed in open fermenters for 2-3 weeks
punched through 3 times daily; pumped over 3 times daily
Fermentation
15 days alcoholic fermentation
100 % malolactic fermentation
Maturation
wood maturation in new and second fill French oak (Seguin Moreau)
Filtration
bottled without filtration or stabilization
Analysis
Alcohol: 13.5%
Acidity: 6.36 g/l
PH: 3.5
FSO2: 39 mg/l at bottling
Sugar: 1.69 g/l
Terroir
Slope: Very gentle southerly
Soil: rocky and chalk
Climate: Moderate summer with low night temperatures. Cold winter
Wind: South Easterly (summer)
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