This Cabernet Sauvignon blends two mature vineyards planted from 2001, made up of clones CS337 and CS46 on granitic outcrops 7 km and 16 km from the Atlantic. The Vlottenburg site, on the edge towards the Polkadraai Hills, has a layer of laterite beneath decomposed granite topsoil. It faces southeast, ripens later and carries the highest concentration of tannin. The Helderberg site faces northeast and gives very low yields, adding intensity, concentration and striking acidity.

The 2024 vintage followed an exceptional cold, wet winter that refilled groundwater. From the end of September to mid February there was no meaningful rain, and daytime temperatures pushed above 35 °C in November, January and February. Harvest began about two weeks earlier than the year before. Both vineyards sit on elevated slopes open to cooling air off False Bay, and the fruit came in clean and small-berried between 1 and 8 March, just ahead of untimely rain that hit Cabernet on heavier soils elsewhere in Stellenbosch.

Batches were destemmed and gravity-fed into tulip-shaped concrete fermenters, where whole berries were cold soaked for three days. Fermentation peaked at 28 °C with two to three pump-overs a day. Malolactic conversion happened spontaneously in 40% new French barriques. The wine was racked at 11 months, moving into 2,000 litre conical Austrian oak vats, and again two weeks before bottling. In total it spent 21 months in oak, needed no fining, and rested a further nine months before release.

Tasting Notes: Deep, polished, and commanding, this is Stellenbosch Cabernet Sauvignon at its most confident. The nose opens with intense cassis, blackcurrant, and ripe blueberry, lifted by fragrant violets and underpinned by a distinctive graphite edge. The palate is rich and concentrated, layering black cherry and dark berry fruit around a pure core of cassis. Fine-grained, chalky tannins provide structure and precision, while a persistent mineral thread brings freshness and focus. Powerful yet impeccably balanced, the wine finishes long and refined, leaving an enduring impression of dark fruit, granite-born minerality, and understated elegance.

Food Pairing: A wine thatcalls for equally bold and refined cuisine. Chargrilled ribeye, dry-aged T-bone, or slow-braised beef short rib effortlessly match its dark fruit intensity and firm, fine-grained tannins. Venison loin or roast springbok with a rich red wine jus draw out the wine's cassis, graphite, and savoury depth, while rosemary-crusted lamb chops beautifully complement its notes of blackcurrant and violet. To finish, aged Cheddar or Gruyère provides a seamless match to the wine's structure and lingering complexity. Serve at 17 to 18°C and decant for at least an hour to reveal its full depth and elegance.

‘75% from Vlottenburg, 25% from Helderberg. Matured for 11 months in barrel, 30% new before being transferred to 2,000-litre foudre for a further 10 months. Cranberry, cassis, crushed herbs, vanilla and pencil shavings on the nose. The palate is seamless, with pure fruit, bright acidity and very fine, well-managed tannins, leading to a deeply savoury finish. Alc: 13.72%.’ – Christian Eedes, Winemag.co.za, 94/100 | Serious

'This walks a fine line between an old-school, tobacco-laced, graphite savoury style and a New World expression of bright fruit and a juicy palate. From Helderberg and Polkadraai fruit, this is a fresh, medium-bodied wine with a red-cherry-laced graphite finish.' – James Pietersen, September 2026 

ANALYSIS: ALC 13.72% | TA 5.7g/L | pH 3.52 | RS 1.4g/L