WINEMAKER Abrie Beeslaar
COMPOSITION 100% Cabernet Sauvignon
ORIGIN Simonsberg, Stellenbosch
AGE OF VINES 27 years on average
IRRIGATION Dry land vineyards and supplemental
SOIL TYPE Decomposed Granite, Hutton and Clovelly
YIELD 4 tons per hectare
AGEING POTENTIAL 10 to 15 years from vintage
PRODUCTION VOLUME 8000 cases (6 x 750ml)
All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses _____________________________________________________________
The cold weather arrived late, with below average rainfall resulting in low soil moisture and dam levels .The budburst period was very dry, placing a lot of strain on the vines and causing a reduction in the amount of berries per bunch and the resulting crop size. Very warm and dry during the harvest period, with minimal wind damage and disease.
Fermentation took place in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.
A classic Simonsberg Cabernet, exuding a sense of coolness, despite the warm vintage conditions. A perfumed nose filled with notes of blackcurrants, fennel, cigar box, tea leaf and “fynbos” shrub. The palate is delicate and fresh, with an austere old-world charm about it. Grainy tannins compliment the earthy profile, with subtle hints of liquorice on the lengthy finish.
ALC 14.37% | RS 2.6 g/l | TA 5.9 g/l | pH 3.40 | FREE SO2 45 mg/l | TOTAL SO2 114 mg/l | VA 0.55 g/l