In the vineyard
Harvest 2018 was expected to be a challenging vintage, due to the Western Cape suffering from the worst drought in decades. According to winemaker Jaco Potgieter, the thicker skins of the Cabernet Sauvignon grapes resulted in less juice and overall volume and they had to work exceedingly careful to ensure they really extracted every drop of sap, and not too much tannin in turn as the Douglas Green winemaking team strives for easy drinking wines from the moment it is bottled.
The Cabernet Sauvignon grapes were selected from the Swartland region for chunky tannins and expressive fruit to complement the finer structure of the fruit from the Robertson area.
In the cellar
The grapes were fermented at 24° – 28° C until dry. After pressing, the young wine was allowed to complete malolactic fermentation on French oak staves, then left for a further 3 months of wood maturation. Final blending and bottling took place at the cellars in Wellington.