(2019) All old vines here, Cabernet Sauvignon from Stellenbosch; and two ancient Cinsault vineyards, one that is 116 years old in Wellington, and South Africa's oldest registered red wine vineyard. The wine was made with 50% whole clusters, natural yeast and minimal sulphur, and spent 16 months in 500L French oak, 30% new. Scented and aromatic, with plenty of floral and herby notes, fine and racy, a delightful ashy dryness, orangy acidity and such lively, firm, fresh fruit with just the right amount of steely austerity.