This wine boasts dark fruit aromatics dominated by black currant, along with distinctive herbaceous notes of fynbos that reflect its Helderberg origin. The intricate minerality on display highlights the influence of the granite-based soils. On the palate, vibrant acidity complements well-integrated, classical tannins, imparting body and balance to the wine. It exhibits impressive richness and concentration, concluding with a robust finish characterised by firm tannins and lively fruit, promising graceful ageing for many years to come.

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92% Cabernet Sauvignon, 3% Cabernet Franc, 3% Malbec, 2% Petit Verdot

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Alc 12.8%

TA 5.0 g/L

RS 1.34 g/L

pH 3.67

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The grapes are hand-harvested, destemmed but not crushed. After sorting, the whole berries ferment in vessels for about 18 days. Following fermentation, the wine is pressed and moved to select French oak barrels for Malolactic fermentation and ageing. The blend is created during the first racking (at 6 months), with two more rackings during ageing to assess oak influence before bottling.

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The Cabernet Sauvignon vineyards flourish in the loamy gravel soils of Waterford Estate. They are situated on the warmer, north-facing slopes at an altitude of approximately 330 m above sea level. This elevation takes full advantage of the ocean breeze, which significantly cools the vineyard canopy during the afternoons. Waterford Estate boasts 8 diverse clones of Cabernet Sauvignon, each cultivated across various sections of the estate. The predominant soil type comprises grey loamy soils with a substantial content of gravel and stone. The majority of these vineyards were planted between 1999 and 2002.

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Aged in 300L French oak barrels for 21 months, 30% new oak

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5 - 20 years from production

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