WINEMAKER:  Abrie Beeslaar

COMPOSITION: 76% Cabernet Sauvignon, 17% Cabernet Franc, 7% Merlot

ORIGIN: Simonsberg, Stellenbosch
AGE OF VINES: 29 years on average

Dry land vineyards and supplemental Decomposed Granite, Hutton and Clovelly 4 tons per hectare
Ageing potential: 20 to 25 years from vintage
Production:  7000 cases (6 x 750ml)
Match with:  All types of steak | Meat casseroles | Beef Bourguignon | Roast leg of lamb | Matured hard __________________________________________________________

VINTAGE CONDITIONS

The preceding winter was the 3rd dry one in a row, with less rain than the previous one and warmer day and night temperatures. A warm spring resulted in early budding. Regular rainshowers during flowering and berry set, with a high presence of pests. The picking season was very dry with limited water for irrigation, but with cooler nigh-time temperatures during February.

WINEMAKING / MATURATION

Fermented in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 100% new 225L French Nevers oak barrels.

TASTING NOTES

Complex and intense aromas of cassis, plums, spiced oak and cigar box on the nose. The palate is rich and supple, with seamless fruit/oak integration, delicate tannins and a fine seam of acidity. Layers of plush fruit explode on the palate with concentrated flavours of tomato cocktail, black and red fruits, and stewed meat. A wine of immense purity, depth and freshness.

ALC 14.00% | RS 2.7 g/l | TA 6.1 g/l | pH 3.46 | FREE SO2 24 mg/l | TOTAL SO2 85 mg/l | VA 0.55