A premium wine in the Cederberg range, only 6 700 bottles were produced in 2021. Grapes are hand-harvested at 24.5–25.0°B and cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours, along with two to three manual punchdowns of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, a further 14 to 18 days of extended skin maceration takes place before pressing and transferring to 225l French oak barrels. Malolactic fermentation is completed in barrel and maturation takes place over 18 months. 83% first fill and 17% second fill tight- and medium-grain barrels with medium and medium-plus toasting. Only 23 premium barrels were selected.

Sandy Harper CWM tasting notes: “This wine greets with an inky, dark velvety colour and an abundant nose with black pastilles, black cherries and ripe plums. Cedar box and pencil shavings speak of time spent in French oak barrels. This is classic cool-climate Cape Cabernet at its best – polished, with refined tannins and a long, persistent finish. Remarkably drinkable right now, but will reward for many years to come.”

ANALYSIS: ALC 13.5% | TA 6 g/l | RS 3.3 g/l | pH 3.53