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.
Wine of Origin Stellenbosch
| Winemaker: | Jean Smit |
| Cultivar: | 100% Cabernet Sauvignon |
| Origin: | Stellenbosch |
Tasting notes:
Classic Stellenbosch Cabernet Sauvignon draws one in with the clarity of its black fruit, supported by a subtle mineral edge and gentle herbal lift. The 2023 vintage is no exception, with the vanguard showing layers of blackcurrant, blueberry, and maraschino cherry, punctuated by hints of graphite and fresh fennel.
The palate is pure and focused, led by fresh blackcurrant alongside softer notes of blueberry, neatly sewn together by precise cherry-skin tannins. On the tail, cherry fruit lingers, while the fennel notes segue into a gentle aniseed spice.
Notes on the 2023 Vintage:
The 2023 season in Stellenbosch tested focus and adaptability. After a drier end to winter and spring, December thunderstorms drove sudden canopy growth, along with high disease pressure and temporary nutrient stress. Véraison arrived early and even, but cooler conditions slowed ripening, leading into late-February and March rains that stretched the season. Small berries, with low pH and high natural acidity, ultimately delivered wines of elegance and fine extraction.
Our two Cabernet vineyards lie on elevated granitic slopes that are exposed to the cooling airflows from False Bay. These factors helped us navigate the season, as the efficient drainage and airflow reduced disease risk after the December storms. The slopes also dried quickly after late-summer rains. We harvested superbly clean fruit from 10–16 March, despite the year’s challenges.
Vineyards:
Our Damascene Stellenbosch Cabernet Sauvignon comes from two separate vineyards, planted as far back as 2001. These mature vineyards are made up of a combination of clone CS337 and CS46, all based on granitic outcrops less than 20 km from the Atlantic Ocean.
The vineyard on the edge of Vlottenburg (towards the Polkadraai Hills) has an expansive layer of laterite beneath decomposed granitic topsoil, contributing to a more structured component. Being on a southeastern slope, this site always has a longer ripening period and possesses the highest concentration of tannins.
The Helderberg vineyard faces northeast and produces extremely low yields, adding fruit intensity, concentration, and striking acidity.
Winemaking:
A series of batches were hand-harvested between 10 and 16 March, at 24,5 – 25,0˚B. Bunches were de-stemmed and gravity-fed into tulip-shaped 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 40% new French oak barriques.
The wine was racked twice: once at 11 months (when it transferred to 2,000L conical Austrian oak vats) and again two weeks before bottling. The wine spent a total of 18 months in oak to gradually enhance clarity and stability, removing the need for any fining. It then spent a further 10 months in bottle prior to release.
Maturation:
This wine will continue to evolve and improve for more than a decade.
Technical:
Total production: 4097 x 750ml and 171 x 1500ml
Bottling date: 12 September 2024
Alc: 13.38 % Vol
pH: 3.62
TA: 5.5 g/L
RS: 1.8 g/L