Spier Signature Cabernet Sauvignon comes from the Western Cape region, Parl, Stellenbocsh, and Breedekloof, to be specific.
The grapes were harvested at 24° Balling. After harvesting the grapes were gently crushed, de-stemmed and cooled for fermentation. After two days of cold soaking, the juice was fermented until dry in stainless steel tanks at 24°C. Three pump-overs were conducted daily. After fermentation, 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.