The Cabernet Sauvignon block is a very low yielding block at only 4 tons/ha but consistently produces concentrated, high quality grapes. The grapes were handpicked early in the morning and stored overnight in our cold room. The next morning the grapes were hand sorted and de-stemmed but not crushed. The whole berries were cold soaked for 48 - 72 hours prior to being inoculated. Fermentation took about 15 days at 24 ‒ 28 ̊ C with a carefully planned pump over schedule in closed fermentation tanks. The wine was thereafter left on the skins for a further two weeks before being pressed. Only free run juice was used and malolactic fermentation took place in 75% new French oak barrels. This wine was oak matured for 18 months before the wine was filtered and bottled. This wine has a deep fruitcake richness on the nose complimented by cinnamon and nutmeg spice. Layered dark berries, cassis and plum are displayed on the palate. Rich and creamy in texture with soft elegant tannins. Despite the current appeal, there is enough underlying power for a long future ahead. Drink now or up until 2027.