After 21 years of making wine for well known South African brands, it was time for me to spread my wings. When the opportunity presented itself to make wine for my own brand, I did not hesitate and immediately contacted Pietman Fase, one of the nicest farmers you will ever meet. I just had to buy his Cabernet grapes.
This wine opens with an inviting bouquet of fresh red fruits, featuring vibrant notes of strawberries, mulberries, and red cherries, elegantly lifted by a touch of blackcurrant-driven acidity.
Delicately layered vanilla and caramel aromas contribute warmth and complexity, while the aftertaste reveals nuances of pencil shavings and liquorice, adding savory depth.
Supported by well-structured tannins, this wine offers balance and finesse, with the potential to age gracefully over time.
Vintage: 2024
Winery / Producer: Pieter Badenhorst Family Wines
Grape Variety(ies): Cabernet Sauvignon
Wine of Origin: Stellenbosch
Yield (tons/ha): 7
Soil Type: Red-yellow apedal, freely drained soils
Climate: Coastal Mediterranean
Elevation: 360m
Sustainability & Farming Practices:
This vineyard was established in 2012 and is planted with clone CS359 on 99 Richter rootstock. The vines are spaced 3 meters apart between rows and 1.5 meters between individual plants, with a North–South row orientation that optimizes sunlight exposure. Located on a gentle South-East-facing slope, the site enjoys sweeping ocean views and is fully exposed to the cooling Atlantic winds. This coastal influence plays a vital role in moderating temperatures and promoting a slow, gradual ripening process, contributing to enhanced fruit concentration and overall vineyard health.
Alcohol Percentage: 13.2%
Total Acidity (TA): 5.43g/L g/L
Residual Sugar (RS): 1.2g/L g/L
pH Level: 3.58
Process:
Fermented in open top tank with regular pump overs and punch down. Left on the skins another week after fermentation was done. Hand pressed in a small basket press to a tank. The wine was left to finish Malolactic fermentation and settle before transferred to 3 barrels.
Fermentation Style:
Inoculated with a commercial selected wine yeast strain
Aging Method:
A Total of ten months in French Oak. One barrel was a brand new 300 l from TN Coopers. One was a 4th fill, 300 l from Sylvain Coopers and the last one was a 225 l, 4th fill also from Sylvain Coopers.
Aging Duration: 12 months
Serving Temperature: 18
Decanting Recommended: No