WINEMAKER Abrie Beeslaar
COMPOSITION 100% Cabernet Sauvignon
AGE OF VINES 10 to 20 years
SOIL TYPE Decomposed Granite
YIELD 7 tons per hectare
AGEING POTENTIAL 6 to 8 years from vintage
PRODUCTION VOLUME 3000 cases (6 x 750ml)
All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured cheddar | Beef stew
Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers.
Fermentation took place in open top concrete fermenters at 28 0C. 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.
Opulent aromas of blueberries, plums and red currants. Underlying hints of dried herbs and subtle oak spice add further complexity. The tannins are finely textured, and add a sturdy framework to support the plush fruit core. Concentrated flavours of blue- and blackberries, combined with the delicate acidity, creates a classic Stellenbosch Cabernet with a lengthy, dry finish.
ALC 13.31% | RS 2.5 g/l | TA 5.5 g/l | pH 3.57 | FREE SO2 64 mg/l | TOTAL SO2 115 mg/l | VA 0.51 g/l