Durbanville Hills Cabernet Sauvignon
Each vineyard was vinified separately. The must was fermented on the skins (between 26ºC and 28ºC) in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for one week after the fermentation period. Controlled malolactic fermentation took place in tank after which the Cabernet Sauvignon was oak matured for 12 months using predominantly French oak, utilising a small percentage of new oak together with older wood as well as wood alternatives. This is done to prevent over wooding thus preserving the elegance of our cool climate fruit.
The Durbanville ward is considered one of the Cape’s coolest wine regions, thanks to the sea breezes that drift inland from False Bay and Table Bay and the late afternoon mists that bathe the slopes. These conditions are ideal for the slow ripening of the grapes, allowing them to develop their full flavoured and intense character. Grapes are sourced only from the shareholder growers, all of whom farm within the limited appellation of Durbanville. Meticulous canopy management promotes concentration of varietal flavour and colour. Cellar Master Martin Moore uses highly advanced cellar technology to ensure optimal extraction of colour and flavour. Sustainable practices includes the maintaining of the International Environmental Standard ISO140001, treating of waste water back to irrigation quality and all vineyards subscribing to IPW (Integrated Production of Wine) growing practices, designed to sustain natural resources. In addition the farmers protect 320ha of endangered Renosterveld.
Region: Cape Town, South Africa
On the nose, experience aromas of cinnamon and plum, with hint of dark chocolate with ripe fruity notes. An elegant, medium-bodied wine with ripe red fruits on the palate, followed by hints of dark chocolate. Overall, an elegant tannin structure.
Perfect with grilled steak, leg of lamb, with rosemary or thyme, roast turkey steak, kidney pie and matured Gouda/Gruyère
100% Cabernet Sauvignon
Fermentation: on the skins in closed, specially designed auto-fermenters
Aging: 12 months in French oak with a small percentage of new oak
Serving temperature: 16-18 ºC
Alcohol content: 14.17%
*Fair warning: Alcohol is dangerous for the health. Drink responsibly.