This Cabernet Sauvignon shows a deep and dark ruby colour. Fragrant ripe blackcurrant and mulberry notes meet pencil shavings and tea leaf aromas on the nose. Juicy blackberries dominate the palate which is youthful but very pure and precise. The tannins are soft with integrated oak flavours lending depth and complexity.
Harvest:
The start of the 2017 ripening season was a bit sluggish. Although drought was a big concern, crop levels were higher than those harvested in 2016. This season will be remembered for cooler nights and warmer, drier days. This in turn lead to healthier, smaller berries with great concentration and colour. Grape analysis look very promising and this year has produced wines of exceptional quality.
Vineyard:
The grapes were sourced from a selection of different vineyards and terroirs in and around Stellenbosch. Sites range from the cool gravelly slopes facing False Bay, rich red granitic soils around Stellenbosch and the decomposed granite soils of the Jonkershoek valley and Bottelary wards. Each block was vinified separately and bestows a unique character to the final blend. Annual rainfall: 568mm - 673mm. Altitude: 100m - 400m.
Winemaking:
The grapes were hand picked, crushed and destemmed before being moved to open top fermenters. The fermentation lasted for five days. The tanks are temperature controlled and the must received regular manual punch- downs and pump-overs. Malolactic fermentation occurred in lined concrete tanks after which the wine was transferred to 225L barrels. 22 months in French oak barrels. 20 % new oak.
Varieties:
100% Cabernet Sauvignon
Analysis:
|
Alcohol: |
RS: |
TA: |
pH: |
|
14% |
1.78g/l |
6.12g/l |
3.66 |
Production:
3500 bottles
Serving Suggestion:
Cabernet Sauvignon is one of the more complex and layered wines and it is therefore a great food wine. It loves foods high in fat and bursting with umami flavours. We suggest you serve this wine with chargrilled steak or a hearty moussaka . Another great pairing would be gnocchi with a rich gorgonzola sauce.