100% Cabernet Sauvignon. Fruit is sourced from vineyards in defined areas of the Western Cape for terroir specificity and varietal style. Every block is vinified separately in appointed cellars under the explicit direction of oenologist, Jaco Potgeiter. The grapes were fermented on skins for 7 days at 28°C until dry. After pressing, the young wine was put on French oak staves where malolactic fermentation was completed. Left on staves for a further 3 months. Suitable for vegetarians and vegans.

A little Cabernet stalkiness on the nose. Sweet, fruity New World Cab – blackcurrant and fire. Alc 14%, TA 5.43g/l, pH 3.57, RS 5.0g/l. Available from Wine Direct and 192 branches.
15/10/2008

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