Grapes were picked at full ripeness (25?B), Destalked and fermented in stainless steel red wine tanks with NT12 Yeast. Pumping over was done 4 x per day. Lightly pressed at 1 bar. Malolactic fermentation in tank before going to French Oak Barrels for 24 Months. 50% new Oak.
Kaapzicht Cabernet Sauvignon
Deep ruby with saturated opaque center; abundance of blackcurra