WINEMAKER: Abrie Beeslaar

COMPOSITION: 100% Cabernet Sauvignon

ORIGIN: Simonsberg, Stellenbosch

AGE OF VINES: 29 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: 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

Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 290C. The floating skins were 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

A complex nose of dark aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.

RECIPES

• Braised Beef Short Rib

ANALYSIS

ALC 14.83% | RS 2.7 g/l | TA 5.2 g/l | pH 3.78 | FREE SO2 32 mg/l | TOTAL SO2 94 mg/l | VA 0.70 g/l