The grapes for this wine were sourced from select vineyard sites in Paardeberg, Paarl, Swartland and Stellenbosch.
The Cabernet Sauvignon and Merlot vineyards are planted on the easterly foothills of the Paardeberg Mountain on deep weathered shale soils with an exceptional water holding capacity.
The Petit Verdot grapes come from unirrigated vineyards in the Swartland region, with deep, well drained, red loamy soils. The Cabernet Franc and Malbec were grown in decomposed granite, clay and sandstone soils in Stellenbosch. The vines range from 7 to 22 years old.
Harvested at peak ripeness, the grapes are then de-stemmed, crushed and left to cold soak for 2-3 days. The individual components were fermented naturally on the skins in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and ageing.
Food Match: Grilled chops, roast lamb.