Dry Red Wine 'Western Cape'

• 58% Cabernet Sauvignon, 28% Cabernet Franc & 14% Cinsault
• The Cabernet Sauvignon is from a 40 year old dry-farmed bush vine vineyard planted on a granitic Polkadraai site
• The Cabernet Franc is from mid-slopes of the iron and sandstone soils of the Helderberg Mountain
• The Cinsault is from South Africa’s two oldest registered red wine vineyards. One site is on deep sandy alluvial soils in Wellington, planted in 1900. The other parcel is from dry-farmed bush vine on the richer, lower eastern colluvial slops of the Franschhoek mountains, planted in 1932
• Hand harvested and cooled
• The Cabernet Sauvignon and Cabernet Franc were destemmed, while the Cinsaults were left 100% of their stems intact
• Fermented with indigenous yeasts with a combination of gentle punch downs and pump overs, with a 7-18 day fermentation
• Extended maceration for 3-4 weeks, the pressed to barrel
• Aged for 12 months in 500L French oak barrels, 30% new, then blended into seasoned 2000L Foudre for a further 8 months

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