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.
A single block was hand harvested during the last week of March 2012 at sugar levels between 24..5°B and 25.5°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 between 20 and 25°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 26 months. Thereafter the wine was taken out of barrels and prepared for bottling.
A dark concentrated wine with flavours of black current, cedar wood and liquorice. The wine is very well balanced with soft juicy tannins, ensuring a lingering fruit driven aftertaste. This wine will compliment red meat dishes.
Maturation potential 5-10 years.
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