Source: Winemaker,

WINEMAKER Abrie Beeslaar
COMPOSITION 100% Cabernet Sauvignon
ORIGIN Simonsberg, Stellenbosch
AGE OF VINES 27 years on average
IRRIGATION Dry land vineyards and supplemental
SOIL TYPE Decomposed Granite, Hutton and Clovelly
YIELD 4 tons per hectare
AGEING POTENTIAL 10 to 15 years from vintage
PRODUCTION VOLUME 8000 cases (6 x 750ml)
FOOD PAIRING All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses

VINTAGE CONDITIONS
The cold weather arrived late, with below average rainfall resulting in low soil moisture and dam levels .The budburst period was very dry, placing a lot of strain on the vines and causing a reduction in the amount of berries per bunch and the resulting crop size. Very warm and dry during the harvest period, with minimal wind damage and disease.

WINEMAKING / MATURATION
Fermentation took place in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.

TASTING NOTES
A classic Simonsberg Cabernet, exuding a sense of coolness, despite the warm vintage conditions. A perfumed nose filled with notes of blackcurrants, fennel, cigar box, tea leaf and ?fynbos? shrub. The palate is delicate and fresh, with an austere old-world charm about it. Grainy tannins compliment the earthy profile, with subtle hints of liquorice on the lengthy finish.