Wine of Origin Stellenbosch

This modern take on classic Stellenbosch Cabernet Sauvignon is produced from three impressively disparate granitic sites. The vineyards we work with are from the wards of Nuweland, Bottelary and Helderberg, facing southeast, west, and northeast.

100% Cabernet Sauvignon
Winemaker: Jean Smit
Cultivar: 100% Cabernet Sauvignon
Origin: Stellenbosch
Tasting notes:

A rich opening salvo of cherry, blackcurrant pastille, thyme, eucalyptus, and deeper notes of fennel. The palate offers an exceptionally fresh interpretation of the grape, managing to be both concentrated and structured, while maintaining a rare elegance. Notes of cassis, black cherry, and graphite, alongside nuances of roasted plum, are lifted by intense, juicy, black cherry fruit. The finish is decisively savoury, with a retro-aromatic encore of fennel and dried thyme.


Our Damascene Stellenbosch Cabernet Sauvignon comes from three separate vineyards , planted as far back as 2001. These vineyards were planted with a combination of CS337 and CS46 clones and strict care is taken to keep the vineyards virus-free. These mature vineyards are all based on granitic outcrops situated between 14 and 20 km from the Atlantic Ocean. The vineyard on the edge of the Vlottenburg (towards the Polkadraai Hills) has an expansive layer of laterite underneath the decomposed granitic topsoil, contributing to a more structured component. Being on a south-eastern slope, this site always has a longer ripening period and possesses the highest concentration of tannins, which lends impressive structure to the wine. The site on the Bottelary slopes faces west and has gravelly soils, with a higher clay content in the subsoil. This adds broadness to the final wine. The Helderberg vineyard faces northeast, and produces extremely low yields. The berries are small, with very thick skins, and these attributes lift the fruit intensity, add concentration, and provide a striking acidity.


A series of batches were hand-harvested between 10 and 24 March, 2021, at 23.5-25.0˚B. Bunches were de-stemmed and gravity fed into tulip-shape concrete fermenters, where whole berries were cold soaked for three days, before primary fermentation commenced. Fermentation temperatures peaked at 28˚C, with pump-overs taking place 2-3 times per day. Spontaneous malolactic conversion took place in 60% new French oak barriques. The wine was racked twice; once at 11 months (when the wine transferred to 2000L conical Austrian oak vats) and again two weeks before bottling. The wine spent a total of 22 months in oak to gradually enhance clarity and stability, and to avoid the need for fining.


This wine will be at its most expressive within five years of vintage but, with careful cellaring, will continue to evolve and improve for more than a decade.


TOTAL PRODUCTION: 3410 x 750ml and 100 x 1.5L |BOTTLING DATE: 18 January 2023 | Alc: 13.56 %Vol | pH: 3.58 | TA: 5.5 g/L | RS: 1.1 g/L | VA: 0.66 g/L