Small batches of Cab was fermented in open top fermenters. Pump over twice a day with a gentle punch down in order to keep the cap wet. In this way you get a soft extraction of flavours and tannins. Maturation in small 2nd and 3rd French oak barrels for 10 months.
- Ages & Vintages2019
- CountrySOUTH AFRICA
- Food PairingBEEF, LAMB
- Grapes Variety & BlendCABERNET SAUVIGNON
- RegionWESTERN CAPE
- StyleFULL BODIED RED
- Type of BeverageRED WINE, POULTRY