Our Cabernet Sauvignon is made from fruit grown on the northwest-facing slope of the Helderberg Mountain and a southeast-facing hillside in Vlottenburg. The Cinsault component is also grown on the Helderberg, to a more northerly face, while Syrah comes from a south-face of the Polkadraai Hills. The Cabernet Sauvignon is destemmed and crushed into stainless steel fermentation tank. Both Cinsault and Syrah were also fermented in stainless steel at a 50:50 ratio of whole-bunch to destemmed fruit, per variety. Cabernet Sauvignon was matured in 30% new, 70% 2nd/3rd-fill barriques. These are light toast, long seasoned 225- litre French barriques from our preferred coopers, Sylvain and Saury. The Cinsault and Syrah were matured in a combination of seasoned 2,500L foudres and barriques. The élevage ranged between 14-16 months, depending on variety component and vineyard parcel.