Our 27 year old Cabernet vines are located on the warmer northwestern slope of Denton View Hill—Block 2—starting near the top at around 140 meters elevation, with long, sweeping rows that stretch all the way down to the dam at the bottom, finishing at 105 meters.

We picked the fruit in the first week of April, giving a corner of each one-tonne fermenter the classic foot-stomp treatment before sealing it up for some carbonic maceration magic. After 11 days, we destemmed the fruit into a large stainless-steel fermenter to finish, with gentle pump-overs twice daily for another two weeks. From there, it was pressed off skins into a mix of old puncheons and stainless steel, quietly evolved until bottling in early December.

The 2024 growing season kept us on our toes. It began with a very wet start, as December and early January brought record rainfall - meaning disease pressure was high. Then a dramatic shift: February and March turned into the driest on record, characterised by warm, dry days that compressed the ripening period. Luckily, the nights stayed relatively cool, preserving natural acidity and balance - a great pay off for an intense harvest period!