Cabernet Sauvignon 2011

Cabernet Sauvignon 2011


The vineyards

The Cabernet Sauvignon vineyards of selected clones were planted between 1997 and 1998 in soft clovelly decomposed granite soil at an altitude of 170 metres above sea level. The vineyards are trellised and facing North West.

The winemaking

A single block was hand harvested during the last week of March 2011 at sugar levels between 24.8°B and 25°B. The grapes were destemmed and cold soaked for 48 hours. After 48 hours the pulp was inoculated with selected yeast strains and fermentation took place at 28°C. The wine was pressed at 3°B. MLF (malolactic fermentation) took place in stainless steel tanks and the wine was aged in French Oak barrels for 28 months. Thereafter the wine was taken out of barrels and prepared for bottling.

Winemaker’s Comments

A classic wine that is dark to almost black in colour. On the nose the wine is complex with integrated flavours of black current, violet and cedar wood. The wine is very well rounded with good structure ensuring a lingering fruit driven aftertaste. The wine will compliment red meat dishes.


Alcohol 14.08 Vol%
T.A. 5.9 g/l
V.A. 0.52 g/l
FSO2 31 mg/l
T.So2 111 mg/l

Available Downloads

Tasting Notes
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Bottle Shots
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[/three_fourth][one_fourth]Bottle shot of Fort Simon Cabernet Sauvignon 2011[/one_fourth]