It goes very well with hearty meat dishes with lamb, beef or game.

The Cabernet Sauvignon and Petit Verdot vines grow on the warm northern slopes of the Helderberg region within the Stellenbosch appellation. The soils of Hutton Clovelly have a high gravel content, which gives the wine a rich middle palate and exceptional depth and fruit. With an altitude of approx. 250 meters above sea level and the cooling influence of the Atlantic Ocean, which is only 15 kilometers away, this extends the maturation period by up to 3 weeks, resulting in beautiful phenolic ripening. Various hand-picked grapes from the various Cabernet-Sauvignon clones, as they were planted on the winery, come to the winery. Care is taken to keep all clones from the various blocks separate. The grapes are sorted, destemmed and the berries are picked again using optical sorting. The whole grapes are fermented in open tanks. Intermittent pumping and punch-downs ensure that the right aromas, scents and tannins are extracted from the berries. All fermentations are meticulously monitored during fermentation to ensure that the right balance between fruit and tannins is achieved. After primary fermentation, some tanks are subjected to prolonged maceration if necessary. Each clonal batch of Cabernet is matured (microvinified) separately in oak barrels before assemblage. All these different batches and the different characteristics of the Cabernet clones form the final cuvée of Cabernet Sauvignon. The wine spent a total of 17 months in 20% new 300-liter oak barrels from France.

Allergy information: Contains sulfites