Goes well with fine meat dishes of all kinds, including South African game meat such as springbok, gnu or kudu.

The Stellenbosch Cabernet Sauvignon was selected from various plots on the northwestern slopes of the Helderberg and in Faure. The predominant soil types were a combination of decomposed granite and Table Mountain sandstone. The Cabernet Sauvignon from Helderberg shows minerality and a classic graphite character, which results from the unique combination of soil type and altitudes with their specific properties. The grapes are harvested by hand and transported to the winery in Franschhoek and cooled before winemaking. Each harvest plot is individually destemmed and filled into tulip-shaped concrete tanks, where they undergo cold maceration and spontaneous fermentation at temperatures between 27° and 30°. Frequent pumping and occasional squeezing ensure gentle extraction of aromas, color and tannins. After alcoholic fermentation, prolonged malolactic fermentation took place naturally in 225 liter barriques. The wine was aged for 22 months in our OXOLINE system in 65% new, slightly toasted French oak barrels from our preferred cooper Sylvain and Saury.

Allergy information: Contains sulfites