Stellenbosch Cabernet Sauvignon

Chargrilled ribeye on the bone.

In 1984 Neil Ellis sourced grapes from vineyards not of his own and produced wine in rented cellar space. These grapes were sourced in the Stellenbosch district and meant a lot of nosing around the restrictive quota system prevalent at the time. His vision the pursuit of quality extended out of the cellar and into the vineyards where varieties would excel and best express a particular style of wine reflective of their environment. Today the experience and knowledge of the past are applied to modern techniques and technologies for a new generation of winemaking. “Our vision remains to make distinctive refined wines that are expressive of their terrain and rank amongst South Africa’s finest. A pursuit of quality nothing less.” Neil Ellis

Trellised vineyards planted in decomposed granite soils from the Bottelary Hills and Jonkershoek valley. Grapes were harvested between 25 to 25.5°B with a total acid of 7-7.8 g/l and a pH of 3.4- 3.5.

This wine spent 18 months in 25% new French oak barrels and the balance is 2nd , 3rd and 4th fill.

Fermentation initiated in stainless steel tanks. The crushed grapes underwent a series of pump overs until dry. Further maceration was allowed before drawing off and light pressing. Malolactic fermentation was completed in French oak barrels.