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WINEMAKER: Abrie Beeslaar
COMPOSITION: 100% Cabernet Sauvignon
ORIGIN: Simonsberg, Stellenbosch
AGE OF VINES: 27 years on average
SOIL TYPE: Decomposed Granite
YIELD: 7 tons per hectare
AGEING POTENTIAL: 6 to 8 years from vintage
PRODUCTION VOLUME: 30,000 cases (6 x 750ml)
All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured cheddar | Beef stew
The preceding winter had sufficient rain and cold units. Throughout the harvesting period the weather remained favourable, with relatively warm days, no significant heatwaves and cool night temperatures.
Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 5 – 6 days. After malolactic fermentation the wine was matured for 12 months in older 225L French oak barrels.
The nose is filled with fresh juicy blackcurrant, black plums and black cherries. Underlying hints of bouquet garni and subtle oak spice add further complexity. The tannins are finely textured, which adds a sturdy framework to support the plush fruit core. Concentrated flavours of blackberries and black fruit, combined with a juicy savoury plush tomato note, creates a classic Stellenbosch Cabernet with a lengthy, dry finish.
ALC 14.17% | RS 2.7 g/l | TA 5.9 g/l | pH 3.53 | FREE SO2 60 mg/l | TOTAL SO2 115 mg/l | VA 0.59 g/l