A classic, elegant Bordeaux cultivar wine arises through finely-balanced tannins and oaks. Whiffs of cassis and plum notes play harmoniously on the nose before stronger plum undertones, courtesy of the merlot, enrich the palate. A succulent spiciness resonates on both nose and palate, while the organic 'mineraliness' of our terroir is evident in the form of dark, mushroom-forest floor flavours which adds a distinctive earthiness.
Fillet of Kudu in a Shiraz-berry sauce. Lamb shanks on farm olives. Beef fillet on green peppercorn.
variety : Cabernet Sauvignon [ 55% Cabernet Sauvignon, 36% Merlot, 9% Cabernet Franc ]
winemaker : Nico Vermeulen
wine of origin : Stellenbosch
analysis : alc : 14.0 % vol rs : 2.5 g/l pH : 3.52 ta : 5.4 g/l
type : Red style : Dry taste : Mineral wooded
pack : Bottle closure : Cork
in the vineyard : Origin
These grapes are chosen from seven different blocks, giving a very versatile selection of styles, clones and cultivars. The blocks of clones are from CS46C and 1C, MO343A and others, where some are our oldest blocks, planted in 1997, and the younger ones being 2001. All of them are situated on the slightly north-facing slopes on the eastern Schaapenberg Ridge, a slightly warmer section of the farm. Most of the Cabernet blocks are planted on oakleaf and clovelly soils, except for two blocks on glenrosa soils.
Season
In every vintage, there's something new.
We've had a warm, dry autumn with an early winter and good rainfall towards the end. The critical flowering and berry set stages went off well with some initial uneven shoot growth (autumn). A warm January and February with some rainfall was followed by a cooler March. Winds were moderate - all in all resulting in a stunning season.
Composition
Made from the best 55% Cabernet Sauvignon, 36% Merlot, 9% Cabernet Franc from the blocks: Long Rows, Popplers, Sea Block, Manor House, East Ridge 2 & 3.
Our approach to achieving a balance
With the managing of our cover crop and the revitalization of our microbial life and soil activity we believe that we shall achieve an optimal medium for our roots to grow in. This will give us healthy and strong plants with high activity.
The positioning, thinning out and gaining young shoot growth, in other words good canopy management together with scientific water measurement and sophisticated irrigation management, will develop grapes that are well balanced in their acids and sugars.
Our terroir with its relatively cool climate due to the altitude, slope form, and proximity to the Atlantic ocean give us phenolic ripeness that are unusually high and different to many other farms. Through a dedicated and focused management we strive to achieve the ripeness to be at an optimum level when the sugars and acids are just right for harvest.
in the cellar : Maceration: 3 days on skin
Alcoholic fermentation: ±28 days
Malolactic fermentation: in barrels
Ageing: 16 - 18 months in 100% French oak barrels, (Sylvein, Demptos, Rousseaux, Laterie)
Fining: lightly
Filtration: sterile
Production: barrels 225 litre, 750ml per bottles, about 8,000 bottles per year