Our Franschhoek Cabernet Sauvignon, containing 6% Cabernet Franc, was sourced from four individual parcels adjacent to one another on a south westerly aspect of our Franschhoek valley. Soil: sandy loam over granite bedrock.
Grapes were picked by hand into small boxes, hand sorted and gently destalked.
The grapes underwent a cold maceration in traditional concrete vessels and then fermented at temperatures between 27° and 30°C with frequent pump-overs to extract aromas, colour and tannins. After alcoholic fermentation a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured in French oak from our preferred coopers, Sylvain and Saury.