100% Cabernet Sauvignon. 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.

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The 2021 Cabernet Sauvignon is matured in 50% new oak for the first year and 2,000 oval Austrian foudre in the second year. This is more cohesive and fresher than the 2022 Cabernet Franc tasted alongside with blackberry, cedar and graphite aromas. The palate is vibrant on the entry, well-balanced with pliant tannins, taut and linear before fanning out with impressive precision on the finish. This would give a top Bordeaux a run for its money. Definitely a level-up on the previous vintage.– By Neal Martin on August 2023

Our Tasting Note: Medium+ ruby core,purple flecks, lighter ruby edges. A medium+ nose, with dark red fruit notes of freshcherry, currants, and black raspberry, purple florals, violets and lavender,some olive notes, mild and mixed spices enhance the complexity. Medium bodied, med/med+ tannins, mouthwatering med+ acidity, a med+ and persistent palate, shouldonly gain in the cellar.Long and complex on the finish.

Vineyards:Our Damascene Stellenbosch Cabernet Sauvignon comes from three separate vineyards, planted as far back as 2001. These mature vineyards are made up of a combination of clones CS337 and CS46; all based on granitic outcrops that lie 6km, 14km, and 20km from the Atlantic Ocean, respectively. 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 southeastern slope, this site always has a longer ripening period, and possesses the highest concentration of tannins. 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, adding fruit intensity, concentration, and striking acidity.

Winemaking: A series of batches were hand-harvested between 21st and 24th March, 2022, at 24.5 25.0B. Bunches were de-stemmed and gravity-fed into tulip-shaped concrete fermenters, where whole berries were cold-soaked for 3 days, before primary fermentation commenced. Fermentation temperatures peaked at 28C, with pump-overs taking place 2-3 times per day. Spontaneous malolactic conversion took place in French oak barriques (of which 50% were new oak). The wine was racked twice; once at 11 months (when the wine transferred to 2000L conical Austrian oak vats), and again 2 weeks before bottling. The wine spent a total of 20 months in oak to gradually enhance clarity and stability; removing the need for any fining. The wine spent a further 10 months in bottle prior to release.