Chemical Analysis

Alc: 14,47%; free SO2: 26; Total SO2: 83; pH: 3,7; T/A: 6,3; Residual Sugar: 2,8; V/A: 0,71.

Winemaker: Abrie Beeslaar

Varieties: 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot

Climate: A warm dry Winter with hot days during picking.

Age of vines: On average 27 years.

Soil: Decomposed granite, Hutton and Clovelly soils.

Trellis of vines: 5 wire hedge.

Yield: 4 tons/ha – 2750 litres/ha.

Awards

Tim Atkin MW: 100 points

Neal Martin: 95 points

Vinification

5 days on skins in open fermenters at 29° C. Cap punched manually every 2 hours.

Description

A complex perfume of plush black fruit, including cassis, black plum and sour cherries, complimented with layers of tobacco, cedar wood and cigar box undertones. The full rich expression of the 2015 vintage, which is expressively fruit forward and opulent, will stand the test of time, and be very rewarding to those with some patience.

Maturation

Matured for 24 months in new 225 litres French Nevers barrels – medium toasted.

Food suggestions

Classic meat dishes.