WHAT

100% Cabernet Sauvignon

WHERE

Western Cape, South Africa

WHEN

2021

HOW

After destemming, the berry & juice mix was pumped to open top concrete fermenters. Automated pump-overs ensure good color and tannin extraction during fermentation which lasted for about 10 days at 19-23C. Towards the end of alcoholic fermentation, the tank was drained and pressed into another concrete tank where the wine finished fermentation and went through malolactic fermentation. Racked into 3rd, 4th and 5th fill French Oak barrels (300L in size) for 9 months before it was blended with concrete aged Cabernet. The final blend is 60% oak matured and 40% from concrete. 1650 cases produced