Viticulture:
Single block of vines against the mountain slopes planted in oakleaf. North and Westerly facing slopes. Well manicured vines yielding 6 ton/ha.

Harvest:
A single block of Cabernet Sauvignon was harvested by hand on 15 March 2004 at 24.4 ºB

Winemaking:
Fermentation was done in a 10 000 l stainless steel tank at 24- 28 ?C with 4 times daily pumpovers (or compressed air mixing of skins) up to 8 ºB. The wine was pressed after 15 days, press wine was kept separate and partially blended back. Malo-lactic fermentation was done in stainless steel tanks, wine pumped off lees into 30 % new and 70 % older small French Oak barrels. The wine was racked twice in the first year and twice in the second year while maturing in oak for a total of 21 months. New wood 40 %.

Tasting Note:
Elegant wine with layers of black fruit, pencil shavings and spicy flavours that linger. Soft mouth-feel with classic structure.

Maturation Potential:
Peak potential from 5 years, aging up to 10 years

Food pairing:
Lamb, beef, venison, strong cheeses.