The grapes were selected from Vergelegen’s Rooiland and Stonepine vineyards. These vineyards are all north to northwest facing, with granite, Hutton and Clovelly soils. Vines were planted 4000 to the hectare.
The Cabernet was fermented in open and closed tanks at high temperatures (28-32°C) and pumped over every 6 hours to maximize colour and tannin extraction. The wine spent 18 months in barrel; 40% new oak from coopers Taransaud, Darnajou and Sylvain. The wine was bottled on 16 January 2018.
RS 3.26 g/l
TA 5.34 g/l
Accessible now but will reward further maturation in bottle.