Tasting Notes:

Full-bodied and structured, with concentrated blackcurrant, ripe plum, and touches of oak and spice. Polished tannins and a long, refined finish highlight the Cabernet’s classic depth and the craftsmanship behind every bottle.

Food Suggestions:

Perfect with classic red-meat dishes like steak, roast beef, and slow-cooked lamb. Its structure and depth pair well with aged cheddar, rich pasta with tomato or ragu sauces, and earthy sides like grilled mushrooms or rosemary potatoes.

Vineyard:

Sourced from the Klein Drakenstein slopes in Paarl, rooted in structured clay-granite soils that enhance depth and balance.

Harvest:

The grapes were hand-harvested in mid-March during the coolest hours of the day, using a combination of earlymorning and selective night picking to preserve maximum freshness. Each bunch was carefully hand-selected to ensure only the finest fruit reached the cellar. The vineyard delivers a concentrated yield of approximately 8 tons per hectare.

In the Cellar:

After a whole-bunch press, fermentation included regular pump-overs to deepen colour and concentrate flavour. The wine matured for 12 months in second-fill French oak, allowing integrated tannins, gentle oak spice, and classic varietal depth to evolve without overpowering the fruit.