Cabernet Sauvignon

Each vineyard was vinified separately. The must was fermented on the skins (between 26ºC and 28ºC) in closed, especially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for one week after the fermentation period. Controlled malolactic fermentation took place in tank after which the Cabernet Sauvignon was oak matured for 12 months using predominantly French oak, utilising a small percentage of new oak together with older wood as well as wood alternatives. This is done to prevent over wooding thus preserving the elegance of our cool climate fruit. WINEMAKER Martin Moore & Wilhelm Coetzee COLOUR Deep ruby red NOSE Bouquet of rich, dark fruit with hints of cinnamon and wellintegrated aromas of cedar wood. TASTE An elegant, medium- to fullbodied wine with blackberry, dark cherry, red-fleshed plums, and lingering wood spices. ALCOHOL 14.2% RESIDUAL SUGAR 1.78g/l TOTAL ACIDITY 6.03 g/l PH 3.64

Serve with hearty oxtail stew, BBQ lamb chops, juicy venison or lamb shank, and a vegan moussaka.