VINEYARDS: Cabernet Sauvignon fruit was sourced from 22 specially selected grape growing families in the Robertson Wine
Valley. Vines are grown in lime rich red Karoo soils and in well weathered shade soils. The annual rainfall in only 280mm per annum.
Berry size and fruit complexity is manages by controlled irrigation. Cabernet Sauvignon fruit is harvested in the early morning from
the last week of February until end of March.
WINEMAKING: Grapes were harvested at full ripeness between 24,5° – 27°B from a selection of vineyards. Fermentation took
place in temperaturecontrolled stainless steel tanks at 28°Celcius for 4 days. The wine was matured on French Oak for 4 months to
add weight and complexity.