Swartland in the Western Cape where there is a lot of sunshine to harvest at optimal ripeness for maximum fruit.
Mediterranean - summers are warm and dry, while the winters are wet and cold with high average rainfall.
The grapes are hand-harvested at optimal ripeness. They are then destemmed, crushed and fermented for 7 days on their skins in open fermenting tanks. The average fermentation temperature is 25-30° C. After fermentation, the skins are pressed. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. Now the wine is racked and goes into 225l oak for 12 months.
This Cabernet Sauvignon has rich dark berries on the nose With hints of cigar box and subtle oak flavours. Gentle tannins ensure an elegant finish,