Vintage conditions

The 2018 harvest kicked off 7-14 days later than usual in most regions. After slow shoot growth initially, vines picked up the pace as temperatures rose towards the end of November. Although December and January were hot, none of the usual heatwaves were present. The rest of the growing season and harvest were notably cooler than normal. Vineyards were healthy with limited incidences of pests, diseases or rot thanks to the dry weather.

Vinification details

The grapes were harvested in the cool early morning hours before being de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak. The Cabernet Franc was aged in second- and third-fill 225 and 300 litre French oak barrels for 16 months.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

2017 was an exceptional vintage. The growing season was characterised by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure and resulted in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavour intensity.

Vinification details

The grapes were harvested in the cool early morning hours before being de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak. The Cabernet Franc (2016 vintage) was aged in second and third fill 225 and 300 litre French oak barrels for 16 months. The Petit Verdot (2014 vintage) was aged in second- and third -fill French oak barrels for 36 months.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

The 2016 growing season was extremely dry and hot. It was the earliest harvest on record in the Cape, occurring on average two weeks earlier than usual. Warm, dry conditions helped to keep grapes free from any rot or disease pressure and low moisture levels resulted in reduced yields. Vines produced compact bunches and small berries, which translated into wines of great fruit concentration. Ripeness was achieved at lower sugar (and hence alcohol) levels.

Vinification details

The grapes were harvested in the cool early morning hours and then de-stemmed and crushed. Half of the Cabernet Sauvignon was left to cold soak for two days before fermentation in concrete tanks. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Two thirds of the blend was aged on French oak staves. The Cabernet Franc and Malbec were aged in second and third fill French oak barrels.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

The 2015 growing season was one of the driest and earliest on record, with reds being harvested 1 to 2 weeks earlier than usual. There were none of the typical heat waves, and cooler than normal temperatures created ideal conditions for ripening and harvesting. Very little rain coupled with strong winds translated into extremely healthy grapes, with small berry size, good sugar levels and lots of natural acidity.

Vinification details

The grapes were harvested at peak ripeness, then de-stemmed, crushed and left to cold soak for 2-4 days. The individual components were fermented naturally in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was left on its skins for three weeks of post-fermentation maceration. It was then pressed and returned to tank for malolactic fermentation and ageing.

Awards

Wine Merchant Top 100: Highly recommended

Green credentials

Accredited Integrated Production of Wine (IPW) estate.