The grapes were all selected from the Vergelegen vineyards; the Merlot from Rooiland (Oak leaf and Hutton soils), Saddle, Nursery & Stonepine (granites).
The fruit was picked at peak physiological ripeness to avoid the necessity of adding acid and prevent the extraction of hard tannins.
Picking took place from 19 February to 3 March 2016. Fermentation took place at a consistent 25°C. The young wine was left to macerate on its skins for a further 7 weeks before pressing. Malolactic fermentation was induced in stainless steel tanks and was followed by maturation in 225L French oak barrels for 16 months before bottling on 25 January 2018.
Cabernet Franc 9%
Petit Verdot 5%
RS 3.23 g/l
TA 5.92 g/l
Accessible now but will continue to improve over the next 20 years. Released December 2021.