Robertson, South Africa
Cabernet Sauvignon 23-29 year-old vines, clone CA163 on 101/14 and R99
Slope: Very gentle southerly
Soil: rocky and chalk
Climate: Moderate summer with low night temperatures. Cold winter
Wind: South Easterly (summer)
Yield – 5 t/ha
Harvested during March, at full seed ripeness.
Simply de-stemmed, the 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.
2-3 days cold maceration, fermented uncrushed in open fermenters for 2-3 weeks and punched 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
Acidity: 6.36 g/l
FSO2: 39 mg/l at bottling
Sugar: 1.69 g/l