VITICULTURE
From a mature Cabernet Franc vineyard planted on the
western slopes of the Klapmuts mountain on decomposed
granite and laterite. The vines are trellised to allow maximum
light and air penetration to ensure complete phenolic
development of the grape tannins and the dark-fruited
Cabernet Franc flavours.
VINIFICATION
Hand picked and chilled overnight, 30% whole bunch and
70% crushed. First 50% of ferment uninoculated, then
neutral yeast inoculation at 10 balling. Pigeage and
occasional remontage. The still-fermenting wine was then
transferred to seasoned 300-litre oak barrels and terracotta
dolia to complete fermentation and malolactic fermentation.
After racking the wine was matured, 80% in seasoned French
oak casks and 20% in clay for 13 months before bottling.
TASTING NOTES
Intense youthful purple robe with gradation to vivacious
ruby rim.
The nose has lifted floral perfumed dark fruit, incense, exotic
spice and a herbal, garigue aroma. Still brooding and closed,
the nose promises extensive maturation potential.
On the palate the wine is lively and energetic with plum,
berry and blackcurrant flavours bolstered by a very fine
linear tannic structure, crystalline acidity and a crushed
mineral coating. The palate is textured and long, with lacy
and intricate tannins with an elegant and restrained power.
Alcohol by vol 13.5 vol %
Total acid 5.2 g/l
pH 3.6
RS 2.8 g/l
