Crafted with an Old World approach – ripe tannins, elegant, balanced and deserving of cellaring – from the finest terroir the Cape has to offer.
Harvest the grapes at 24ºB hand selected Cabernet grapes with a yield of 8 ton/ha
All fruit was hand-harvested in small lug-boxes at optimum ripeness and transported to Boplaas for processing. Artisanal winemaking methods – fermentation in small traditional open fermentation vessels, manual pigeage, barrel maturation in new and 2nd fill French oak for 12 months and bottling unfined and unfiltered – were applied in crafting this innovative and distinctive wine.
Tasting Notes:
This accessible, medium bodied Cabernet Sauvignon showcases the varietals classic aromatics with red and black currant, tart raspberry, bright yet subtle spice and under currents of fynbos, dried herbs, and touches of sweet vanilla. Claret styled with moderate alcohol levels and deserving of a further year or two cellaring.
Serving Suggestions:
A perfect partner to hearty country cuisine – venison pie, roast lamb, or rare roast beef with horseradish and fluffy mashed potatoes; fine mature cheese and charcuterie or simply enjoyed around the braai with friends, family, a wheel of boerewors, a few sosaties and extra braaibroodjies.
In warmer climes this wine can be enjoyed lightly chilled and in good company enjoying another glorious African sunset around the fireside.
