Diemersdal The Journal Cabernet Sauvignon 2020

After 22 months of aging, a barrel selection of Cabernet Sauvignon was made by the 6th generation winemaker. Typical blackberries, cedar and cigar box flavors with hints of spiciness. Black current follows through onto the palate with firm ripe tannins and a delicate finish.

The vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in Winter. Cool growing conditions on exposed aspects, as well as the practice of dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is tight bunches of small berries, ideal for making wines of structure, elegance and refinement.

The grapes were harvested at optimum ripeness and fermented in wooden open fermenters for 5-7 days at 24-28 degrees C. Punch-downs every 4 hours. Fermented dry on skins. MLF completed spontaneously in tanks before the wine was racked into 225L French Oak Barrels.

22 months oak maturation in first fill 225L French Oak barrels.