It’s a real treat to be able to offer this vertical vintage tasting case comprised of two bottles each of 2007, 2008 and 2009 Cabernet Sauvignon from Haut Espoir in Franschhoek.

The differences in vinification are detailed below. This is fantastic opportunity to taste not only how well South African wine can age but also how different vintages are treated differently in the cellar according to their individual requirement. All three of these vintages were made by proprietor and quality control executive, Rob Amstrong – the real life Gentle Giant.

2007 – 4,268 bottles produced

After de-stemming the whole berries were fermented to dryness over 10 days in small open fermentation tanks. Both batches underwent spontaneous Malolactic fermentation in French Oak barrels, and matured for 33 months. The two batches were blended together before bottling.

2008 – 4,666 bottles produced

The two batches were split up: 65% of grapes were fermented in open fermenters and inoculated with yeast. 35% were fermented in Stainless steel tanks and underwent wild fermentation. Post fermentation maceration lasted a month, before transferring to 75% New French oak barrels. After 7 months of maturation, the two blocks were blended and transferred back to barrel for another 15 months of maturation.

2009 – 1,233 bottles produced

After de-stemming the whole berries were fermented to dryness in small open fermentation tanks. Post fermentation the wine was left on the skins for 3 weeks, where after it was transferred to 3^rd fill French oak barrels. The wine matured in these barrels for 6 years.

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