The Journal Cabernet Sauvignon 2021

After 22 months of aging, a barrel selection of Cabernet Sauvignon was made by the 6th generation winemaker. Typical blackberries, cedar and cigar box flavours with hints of spiciness. Blackcurrent follows through onto the palate with firm ripe tannins and a delicate finish.

The vines are rooted in deep red hutton soils on north-facing slopes, catching the southerly breeze of summer and the frontal winds that punish the Cape from the northin winter. Cool growing conditions on exposed aspects, as well as the practiseof dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is thight bunches of small berries, ideal for making wines of structure, elegance and refinement.

The grapes were harvested at op#mum ripeness and fermented in wooden open-fermenters for 5-7 days at 24ºC-28ºC. Punch-downs every 4 hours, fermented dry on skins. MLF completed spontaneously in tanks before the wine was racked into 225L French Oak Barrels.

22 month oak maturation in 100% first fill 225l oak barrels

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