Images are shown for illustration purposes, vintage may vary.

Rich aromas of cassis and spice with intense liquorice and blackberry flavours on the palate and fine, lingering tannins. Optimal ageing potential of 8 - 10 years.

Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed with 30% being crushed to give body and structure for added longevity. 70% whole berry fermentation in cooler temperatures of 24°C - 26°C and gentle punch downs ensured subtle extraction of red fruit characters. The Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation on the skin, post ferment. After basket pressing the wine matured in 50% new French oak barrels for 16 months, where partial malolactic fermentation took place.