Full bodied, plummy pallet with a strawberry finish aftertaste
R119.95 per bottle
(Per case of 6)
IN THE VINEYARD
The Cabernet Sauvignon vines average 20 years old and thrive on the decomposed high mineral granite Oakleaf with sub–dominant Grenrosa and Tukulu soil formations on the mountain. The blocks are carefully manipulated for high concentrated flavour with low yields. Controlled irrigation and 7 strand hedge system with moveable foliage wires. The high trellis system ensures perfect vertical shoot positioning. Hand harvest in February at dawn to keep grapes cool for vinification.
Viticulturist: Rudolf Jansen van Vuuren
Hand harvested, de-stemmed and crushed. Maceration and
controlled fermentation at 25°C for 10-14 days on skins, in stainless
steel tanks with pump overs twice a day. Pressed juice went through
Malolactic fermentation and finished 2 – 6 weeks after the end of
alcoholic fermentation. Twelve months matured in 1st, 2nd and 3rd fill
French oak barrels. Stabilized and filtered before bottling and labelling
on the Estate.
Winemaker: JG Auret
Cabernet Sauvignon: 100 %
Alcohol: 14.0 %
Total acidity: 5.7 g/L
Residual sugar: 3.3 g/L
Rich and full bodied with a generous core of dark berry fruit. A wellbalanced wine with firm tannins. Luscious, smooth texture with evocative spice from French oak aging on aftertaste.
Serve between 15 – 16 0C for best results and can cellar for 5 – 7
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