Durbanville Hills Cabernet Sauvignon
The grapes for this wine were sourced from a variety of low-yielding vineyards (between six and nine 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 according to South African IPW standards. The grapes were hand harvested between 24° and 25° Balling.
Serve with plainly grilled steak, leg of lamb with rosemary or thyme roast turkey steak as well as kidney pie and Matured Gouda/Gruyère