CABERNET SAUVIGNON

Cabernet Sauvignon is the most planted variety on the Estate making up 43% of all plantings. The soil is mainly limestone based, although a small portion comes fromshale. The goal of the wine is to make wine that shows lots of fruit flavours, as well as soft tannins, whilst maintaining a good structure. This is achieved using very strict canopy management to prevent shaded fruit and harvesting at optimal ripeness. The grapes are harvested by hand for greater quality control. The wines are immediately destemmed but not crushed. Fermentation takes place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32° Celsius. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes are gently pressed in a bladder press, after which malo-lactic fermentation is completed in the tank.