Fruit for this wine was hand harvested from 10 different sites around the Simonsberg Mountain. The diversity of the vineyard sites, within proximity to each other, facilitates the production of high-quality wines. Individual lots were kept separate, from picking through fermentation, and maturation until final blending.
As single lots were handled individually, each was cold soaked for at least 5 days before fermentation and 12 days on the skins.
The components were aged for 16 months in predominantly 2nd fill French oak barrels.
Glen Carlou Cabernet Sauvignon
Ripe blackberry and cherry aromas follow through onto the palate, framing mint and dark chocolate complexity. Fine silky rounded tannins and delightfully lively pomegranate-like acidity contribute to the volume and weight of fruit exploding across the palate, lending tremendous depth and length of flavour.