Fort Knight Entry level

Cape Red 2013FortKnight_CapeRed2013

Grapes were handpicked between the last week of February and the first week of April, with sugar levels between 240 and 250 g/L. The grapes were destemmed and cooled down to 15°C for 48 hours. Selected yeast strains were used and fermentation took place between 22°C and 28°C. The pulp was pressed between 20 and 50g/L sugar. ML (Malolactic Fermentation) took place in stainless steel tanks. The wine was aged in French oak barrels for 18 months, blended, stabalized and bottled.

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Tasting notes [wpfilebase tag=file id=123 tpl=filebrowser /]

Bottle shots:[wpfilebase tag=file id=122 tpl=filebrowser /][wpfilebase tag=file id=121 tpl=filebrowser /]