In 1918 in the wake of the Great Flu Epidemic an orphanage, Die Herberg, was built by the Robertson community for the children left orphaned and destitute.
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.
Vineyard: Cabernet Sauvignon 23–29-year-old vines
Yield: 5 t/ha
Origin: Robertson, South Africa
Acidity: 6.36 g/l
FSO2: 39 mg/l at bottling
Sugar: 1.69 g/l
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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