Deep garnet red colour. The authenticity of the Cabernet Sauvignon is captured by the feminine notes of violets, cherries, black berries and cedar. The masculine body reflects pencil shavings and fynbos, whilst the velvety tannins binds these flavours into a supple, lingering mouthfeel

climate

Mediterranean climate.

soil

The soils of Stellenbosch range from dark alluvium to clay

vinification

Two days of cold soak followed by yeast inoculation. A combination of automated and aerated pump overs is used for optimum colour and fruit extraction. Selected blocks form the platform for the Labyrinth Cabernet Sauvignon; these blocks spent eight to 21 days on the skins to ensure building blocks of optimum complexity. Fermentation temperature peaked at 28°C. Gentle pressing followed where tasting of the wine played the key role in determining the best fraction. Malolactic fermentation occured in tank. Wood maturation 20 months in 70% French Oak and 30% American Oak.