Planted at an altitude of 300 meters on the iron and granite-rich slopes of the Helderberg Mountain in Stellenbosch, the grapes from this cool site naturally achieve the sophistication that is so alluring in our style of Cabernet Sauvignon.

Upon arrival at our Leeu Passant winery in Franschhoek, the grapes were destemmed to tanks with only minimal sulphur added. After the start of indigenous yeast fermentation, the wine saw daily pumped-overs which lasted approximately 14 days, followed by extended maceration. The wine was then drained and pressed to barrels where it stayed until the latter part of the winter. Initially matured in 500L French oak barrels, of which a third were new, then racked and blended into larger format oak for another sixteen months prior to bottling.

Tasting Notes: World class. This deep wine exudes beautiful aromas of black berries, mulberry leaf and hints of crushed dried thyme. Its excellent purity continues on the palate with succulent sapphire plum and silky tannins that create a luscious mouthfeel, finishing with finesse and a refined freshness. Best served at 16-18°C

Grapes from a Helderberg site. Matured for 12 months in 500-litre barrels, of which 30% were new, before a further 12 months in larger format oak. Red and black berries, noticeable herbal lift, rose, and earth define the nose. The palate is light to medium-bodied, with fresh acidity and fine, powdery tannins. A wine of elegance and persistence. Alc: 14%. CE’s rating: 93/100.

Food Pairing: Structured, refined red with notes of black berries, mulberry leaf, and thyme, making it ideal for rich, savory dishes. Pair it with grilled lamb chops with herbs, roasted venison loin, beef Wellington, or matured cheeses like Comté or Cheddar. This wine features firm tannins and a savory, fresh profile that cuts through fat and complements umami flavors

ANALYSIS: ALC 14% | TA 4.7g/L | pH 3.74 | RS 1.8g/L