53% Cabernet Sauvignon; 47% Shiraz
Standard organic practices were used preparing the grapes for harvesting and irrigation was given to the vines as needed through our moisture monitoring system. Summer canopy management practices allowed enough sunlight and air flow through the vineyards for ideal ripening of the grapes. Left on the vines to fully ripen, the grapes were handpicked and sorted in the vineyards.
Grapes were cooled overnight before de-stemming and the fruit was then gently crushed. The grapes were cold macerated for 5 days to extract all the soft ripe flavours from the skins. After removing the skins, fermentation was completed in stainless steel tanks. Malolactic fermentation (MLF) then followed on the separate components of the blend to convert the lactic acid to soften the wines. The Cabernet Sauvignon underwent MLF in oak barrels and the Shiraz in stainless steel.
The Cabernet Sauvignon had three months MLF and maturation in second fill French oak barrels. After blending, the wine spent another 3 months in second fill French oak barrels before it was prepared for bottling.
Deep red centre with bright red rim. Plum and mulberry aromas denote its fruitiness which is rounded off by subtle spicy and fynbos notes. On the palate the wine has a soft, but full and round, entry with notes of plums and red spices. The smooth and juicy tannins let the taste of the wine stays in the mouth. A very adaptable wine and best enjoyed shared with friends and family.