WINEMAKER: Johan Jordaan and Heidi Dietstein ORIGIN Stellenbosch TERROIR / SOIL TA: 6.0 g/L pH: 3.66Decomposed granite soils on the slopes of the Helderberg mountains. VINEYARD AND CLIMATE CONDITIONS The vines were planted 22 years ago using a vertical trellis system toallow for easy foliage management. This ensures a controlled exposureto the sun and the slow development of the berries to deliver phenolicripeness at lower sugar levels. About 18 km from the cold AtlanticOcean and have an average temperature of 9° – 19 °C during winterand 13° – 29 °C during summer. Average annual rainfall is 650mm. WINEMAKING 100% Cabernet Sauvignon grapes were harvested from selectedvineyard blocks. The berries were hand sorted to select only the bestfruit for fermentation in stainless steel tanks. Extended skin macerationwas presented to soften the tannin and polymerize the colour.The free-run juice was barreled down to allow for malolacticfermentation and matured in neutral French oak barrels. No sulphurwas added during the production, maturation or bottling of this wine. DOWNLOAD TASTING NOTE