About the Wine
In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.
Wine Analysis
| Wine of Origin : |
Robertson, South Africa. |
| Cultivars: |
Cabernet Sauvignon 100%. |
| Total Acid: |
6.36 g/l |
| Residual Sugar: |
1.69 g/l |
| Alcohol: |
13.5 % |
