This wine will continue to age for and can be drunk up to four years from vintage.
Cabernet Sauvignon is mostly sourced from the Bottelary area of Stellenbosch, Agter Paarl and Swartland.
Fermented with Bordeaux yeast strains in tank with French oak staves, and then completed malolactic fermentation and maturation on staves for 4 months
Excellent with a large variety of dishes, especially steaks, chops, home-made burgers, sticky roast pork belly and lasagne.
Total production 7500 x 6