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93 Points Tim Atkin
The estates highest vineyards give rise to this classic wine. Grapes are hand sorted and fermented in oak tanks. The wine is matured for 24 months in barriques before the best are selected and bottled. The wine has juicy dark fruit on the entry with a lively acid adding balance. A classic fine-grained tannin counters the fruit and lingers in the finish.
Vineyards: Rows are selected from the highest vineyard of Cabernet Sauvignon. The soils are made up of decomposed Table Mountain sandstone on clay subsoils. It is on a steep South facing slope, and therefore exposed to the prevailing summer winds off the sea out of the south. These winds cool the vines in the afternoons and limit the production. Leaves are removed on the morning sun side of the rows and a green harvest done at 80% veraison to ensure even ripeness. Yield is 4,5 to 5 tons per hectare.
Cellar: Grapes are hand harvested and then sorted both as bunches and as individual berries before going to 500L French oak barriques for fermentation. Fermentation is spontaneous and the wine spent 40 days on the skins. Malolactic fermentation was completed in 225L French oak barriques and the wine was then matured for 24 months in the same bariques, 100% new.
Tasting notes and analysis: Colour: Deep ruby Nose: Black current, cherries, raspberries, pencil shavings, cedar and star anise. Palate: Juicy dark fruit on the entry with a lively acid adding balance. A classic fine-grained tannin counters the fruit and lingers in the finish. Mature for 5 to 10 years. 5 barrels made.