Cabernet Sauvignon

• 100% Cabernet Sauvignon
• Sourced from a single vineyard planted in the deep, loam rich soils on the lower slopes of the Helderberg Mountain
• Hand-harvested grapes were destemmed, sorted and crushed to tank, with minimal SO2
• The must was initially pigeaged once a day
• After 4 days, fermentation began with indigenous yeasts and the cap was kept moist with one or two gentle actions per day, depending on extract and tannin development, with temperatures kept under 28ºC
• Fermentation lasted 7-10 days, with 3-7 weeks of skin contact (depending on tannin development)

• The wine was then pressed to barrel for malolactic fermentation and aged for 11 Months in 225 & 500L French Oak barrels, 10% new

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