Grapes are cooled in our cold room, where after they are crushed and destemmed
into tank, and 25 to 50% whole clusters are added to the Cinsault and Cabernet
Franc. 25ppm SO2 is added, and no further additions are made. The must is
initially pigeaged once a day. After about 4 days fermentation begins without
inoculation and the wine is pigeaged twice a day. Temperatures are not allowed
to exceed 30°C. Fermentation lasts from 7 to 10 days. After fermentation, a
couple of weeks’ skin contact is given and the wine is then drained and pressed to
barrel. The wines are racked and blended mid-way through the year, and bottled
after 18 months in barrel.
18 months in 225L French oak barrels; 30% new
This beautifully refined and elegant wine has notes of bergamot and a dark violet
fragrance. The palate is structured, with fine chalky tannins, hints of spices and
herbs, and fresh dark fruits. The finish is dry, vibrant, layered and long. Best
served at 16-18°C, this wine will greatly benefit from decanting if drunk within the
first 3 to 5 years after bottling and will reward if cellared properly over the next
36% Cabernet Sauvignon, 33% Cabernet Franc, 31% Cinsault. Cinsault comes from the two oldest registered red wine vineyards: Wellington (117 years old) and Franschooek (91 years old), while the Cabernet Franc comes from high up in the Helderberg and the Cabernet Sauvignon from bush vines lower down the Helderberg. The new oak portion was fermented in upturned 500 litre barrels to achieve better integration. Floral, perfumed and beautifully aromatic. Very fine, a bit peppery and juicy, slightly grippy red cherry and raspberry fruit with some nice spiciness. Juicy, pure and fine with lovely precision.