Cabernet Sauvignon | 2016

In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, th whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year's maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics.

This traditional wine i unfiltered and unfined, which may deposit sediment and might require decanting.

Vintage: 2016

Wineyard: Cabernet Sauvignon 21-27 year-old vines, clone CA163 on 101/14 and R99

Yield: 5 t/ha

Origin: Robertson, South Africa

Oenology: Harvested March 2016 harvested at full seed ripeness 2-3 days cold maceration fermented uncrushed in open fermenters for 2-3 weeks pounched through 3 times daily; pumped over 3 times daily

Fermentation: 15 days alcoholic fermentation, 100% malolactic fermentation

Maturation: wood maturation in new and second fill French oak (Seguin Moreau)

Filtration: bottled without filtration or stabilization

Analysis: Alcohol 13.5 %, Acidity 6.4 g/l, PH 3.49, FSO2 39 mg/l at bottling, Sugar 2.3 g/l

Slope: very gently southerly

Soil: rocky and chalk

Climate: Moderate summer with low ight temperatures. Cold winter

Wind: Southe Easterly (summer)

ZAR 132.50

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