Full bottle 1,372 g. Average age of vines 27 years. Fermentation took place in open-top concrete fermenters at 29 °C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic conversion, the wine was matured for 24 months in 50% new and 50% second-fill 225-litre French Nevers oak barrels. TA 5.9 g/l, pH 3.4. Deep crimson with ruby rim. Lovely leafy Cabernet nose, not excessive but expressive of South African Cab. Intense, pure cassis, still smells so primary and youthful. Deep cassis fruit, firm texture, chewy but not astringent. Powerful but not heavy. So fresh even with all this power. Moreish and long. Still has a long way to go though you could broach it now with food. 17+ points

The 2016 Cabernet Sauvignon has to shake off a bit of reduction, but eventually offers plenty of black fruit, pressed violets and light marine/seaweed aromas. The medium-bodied palate delivers fine-grained tannins and a mixture of red and black fruit laced with tobacco and white pepper, leading to an elegant and quite persistent finish. There’s some quality winemaking on show here. 91 points