The grapes are sourced from two vineyard blocks of Lanzerac, D1 and D2, with a total area of 7.44 hectares. The blocks are located 160-336 meters above sea levels. The age of vines is 17 years.
All harvesting is done by hand. Extreme care is taken not to damage grapes and only healthy and fully ripe grapes are picked. The grapes were destemmed and crushed at the winery and pumped into the top compartments of combi-tanks. Fermentation took place on the skins to extract colour and flavour. A yeast strain selected from vineyards in Bordeaux, as well as local yeast was used. The fermentation took place at a controlled temperature of between 26°C and 28°C and the juice was pumped over the skins three times a day to cool the cap as well to enhance flavour and to benefit colour extraction. After fermentation, the wine was left on the skins for 2-3 weeks before it was drained off and the skins pressed. The wine then underwent malolactic fermentation in barrels. Afterward completion of the malolactic fermentation, the wine was pumped to new, 2nd and 3rd fill French oak barrels for a wood-maturation period of 18 months.
Cellarmaster's Notes The Cabernet has inviting flavours of blackberry and youngberry with hints of cocoa, almond and cedar. The 2010 Cabernet Sauvignon is a full-bodied wine with excellent balance on pallet and a lingering aftertaste. The wine can be enjoyed now, but will benefit with a further 5-8 years of maturation.