The grapes are harvested in the early morning for preservation of flavours. Small lugs are used so that the delicate bunches don’t get damaged during transport, thus preventing any oxidation of juice. After sorting, crushing and destemming, the juice and skins undergo cold maceration for three days and then fermentation takes place in stainless steel tanks. Pump-overs occur four times per day.
After alcoholic fermentation, the grapes are pressed and malolactic fermentation occurs in tank. The wine matures in 300ℓ French oak barrels; 10% new and the remainder 2nd & 3rd fill, for a period of 18 months.
Elegant & full-bodied. Upfront, the nose has very typical cassis aromas followed by fragrant cedar wood and juicy black cherry. Elegant tannin structure on the palate is balanced by fresh acidity and rich dark fruit flavours.
2022-Gilbert Gaillard-Double Gold
Prime rib/Fillet mignon
Chicken prepared in a pepper based cream sauce
Grilled tune or swordfish
Egg plant parmegan
The dominant Cabernet Sauvignon block is southwest facing, on a 50% Oakleaf, 50% Tukulu base. Located at an altitude of 150m above sea level, the vineyard is cooled by a crisp maritime breeze. Being more mature, at 16 years of age, the vineyard’s vigour is naturally restrained and aided by well-drained Oakleaf soils. This results in a smaller berry size and concentrated flavour. The average yield is 8 tons per hectare.
Cultivar: Cabernet Sauvignon
Range: Vineyard Collection