Residual Sugar: 1.79 g/L
Total Acidity: 6.00 g/L
pH: 3.65
THE VINEYARDS
Stellenbosch is world-renowned for Cabernet Sauvignon and it is the leading variety grown there. The vines are cultivated among a landscape of natural splendour, where the conservation ethos of local win farmers is well known.
Grapes were grown on the north facing slopes of the Helderberg, where they benefit from an abundance of sunshine and the proximity to False Bay, which ensures cool air to regulate the temperature.
WINEMAKING
Grapes were hand-picked, fermented in stainless steel, and pumped over six times a day until they reached 10° Balling. Thereafter, a single daily pump-over was conducted, followed by fermentation and extended skin contact for 21 days. After tank fermentation, the wine was matured in barrels 60% new and the remaineder 2nd, 3rd and 4th fill in equal percentages. The wine was racked once after malolactic fermentation was completed, and then matured in barrels for 18 months.
