This wine originates from vineyards in the Walker Bay (25%), Paarl (20%),Darling (20%), Stellenbosch (20%) and Wellington (15%) regions. Grapes from each of these regions make a unique contribution to the flavour components.

The period that preceded the 2007 season was virtually perfect for wine-making purposes, with a cold winter, cool spring-time, welcome early summer rains and a dry January. Few problems were experienced and only routine leaf management and other practices were needed until the end of January, when the Boland was hit by an extended heat wave. This deprived early varietals such as Chardonnay of valuable time on the vine and forced earlier harvesting. Temperatures became mild and allowed Cabernet Sauvignon to ripen gradually. Flavours and analyses were positive, with good acid and pH levels. Grapes were extremely healthy.

Each vineyard has its own macro climate and vineyards grow in a large variety of soil types. All the vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terroirs, each region produces its own distinctive grapes, so the grapes from each area make a unique contribution towards flavour and structure.

Before and after de-stalking, the grapes were hand-sorted. In the tank the grapes were cool-soaked for two to three days,followed by inoculation with selected yeasts. Fermentation was at between 23 to 28 degrees Celsius. The wine was pumped over three times a day. After fermentation, the grapes were left on the lees for a further period of between 20 and 30 days.

The dark red colour and big extract reveal a great year for reds. Intense varietal nose with blackcurrant, violets,mint and slight plum. Heavy body, but rounded tannins and fleshy consistency.

Alcohol 14,38% vol
Residual sugar 3,0 g/l
Total acid 5,6 g/l
pH 3,77