A small parcel of fruit from old vines next to the Angas River was hand-selected for our Cabernet. The grapes were selectively picked on two separate days, six days apart. The wine was fermented on skins for two weeks, before being aged for 18 months in a combination of 35% new and old French oak barrels. Drink now as a young, beautifully balanced Cabernet showing layers of flavour including blackcurrant, cassis, plum, mint, cedary oak and fine-grained, chewy tannins, or cellar for 20+ years.