WINEMAKER: Abrie Beeslaar

COMPOSITION: 100% Cabernet Sauvignon

ORIGIN: Simonsberg, Stellenbosch

AGE OF VINES: 28 years on average

IRRIGATION: Dry land vineyards and supplemental

SOIL TYPE: Decomposed Granite, Hutton and Clovelly

YIELD: 4 tons per hectare

AGEING POTENTIAL: 10 to 15 years from vintage

PRODUCTION VOLUME: 12 000 cases (6 x 750ml)

FOOD PAIRING

All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses | Oxtail

VINTAGE CONDITIONS

The preceding winter was the 3rd dry one in a row, with less rain than the previous one and warmer day and night temperatures. A warm spring resulted in early budding. Regular rain showers during flowering and berry set, with a high presence of pests. The picking season was very dry with limited water for irrigation, but with cooler nigh-time temperatures during February.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 290C. The cap is punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.

TASTING NOTES

Dark and brooding, with intricate aromas of oak spice, black berry coulis, graphite powder, tilled earth, wet tobacco and chai tea. The palate is luxurious and utterly elegant, with layered flavours of blackcurrants, morello cherries, crunchy raspberries and dark coffee beans, all of which are framed against a sturdy, yet delicate latticework of finely grained tannins. A wine filled with poise and precision, waiting to unleash the promise of this majestic vintage.

RECIPES

• Braised Beef Short Rib

ANALYSIS

ALC 14.94% | RS 2.7 g/l | TA 6.3 g/l | pH 3.47 | FREE SO2 32 mg/l | TOTAL SO2 97 mg/l | VA 0.51 g/l