Cabernet Sauvignon Durbanville Hills

wine photo

The grapes for this wine were sourced from a variety of low-yielding vineyards (between 6 and9 tons per hectare), established between 1985 and 1990 and planted in deep, dark red soils at around 250 metres above sea-level. All the vines were grafted on Phylloxera resistant rootstocks and trellised on different trellising systems. Pest and disease control was implemented accordingto South African IPW standards. The grapes were hand harvested between 24° and 25° Balling.


Aromas of dark fruits, ripe berries, cherries and sweet spice with well-integrated wood.


An elegant, full-bodied wine with sweet berry fruits on the palate balanced by velvety tannins and exceptional wood structure

Notes from the Winemakers

Each vineyard was vinified separately. The must was fermented on the skins (between 26ºC and 28ºC) in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for one week after the fermentation period. Controlled malolactic fermentation took place in tank after which the Cabernet Sauvignon was oak matured for 12 months using predominantly French oak, utilising a small percentage new oak together with older wood as well as wood alternatives. This is done to prevent over wooding thus preserving the elegance of our coolclimate fruit.

Food Pairings

Enjoy served with plainly-grilled lazyaged steak, Chateaubriand, roast lamb with rosemary or thyme, panfried liver, Cheddar and Emmenthal cheese.