Notes on viticulture and winemaking:

Blended from a hand-picked selection of bespoke barrels secretly gesmokkel from some of the Cape's most prestigious cellars. Predominantly Cabernet Sauvignon from the windswept slopes of the Helderberg matured for two years in older oak. Blended with parcels from Elgin and Vlottenburg in Stellenbosch. Finished with a very special dash of Cinsault from a gnarly old block in Agter Paarl.

Look for these flavours:

Bright red, like a prime baboon matriarch's bottom, thanks to a healthy wallop of Cinsaut. With aromas reminiscent of smuggling those pink lekkertjies and wine gums in your Space Case under an old school bench. Upfront aromas of strawberry, rosewater, red and blackcurrant all wrapped in a bouquet of pencil shavings, cedarwood, crumpled up crib-notes, and something slightly musky, unidentifiable, but strangely satisfying.

Cellaring potential:

Drink now or cellar for up to seven years.

Food suggestions:

Some say he enjoys nothing more than chutney flavoured biltong bites dipped in peanut butter with a glass of his red but you can serve it with most red meat dishes, rich stews, and even powerful savory vegetarian dishes like arrabbiata with thick starchy tagliatelle.

Suitable for vegans?

This wine is suitable for vegans.

CABERNET SAUVIGNON & CINSAULT

The chemical fine print

13.45% Alcohol by volume 2.0 g/I Residual sugar
6.19 g/I Total acidity
3.37 pH