Medium-bodied wooded red wine with mint and cigar box flavours on the nose. The wine has a very typical Cabernet character.
Oxtail stew or a juicy steak.
WINE OF ORIGIN
Western Cape Province of South Africa
Cold wet winters, hot dry summers.
IN THE VINEYARD
Eastern and North Eastern slopes towards Stellenbosch and Durbanville. All vineyards are trellised – 5-wire Perold system. Basic canopy and crop
management with supplemented irrigation. Harvest date mid-March.
YIELD: 8 – 10t/ha
BALLING AT HARVEST: 24.5 – 26.0°B
IN THE CELLAR
Fermented on skins for 7 – 12 days, after which the skins are pressed and the wine is inoculated with malolactic bacteria to initiate a secondary fermentation. On completion of malolactic fermentation, the wines are matured in French oak for 6 – 9 months. There after the wine is filtered and stabilized prior to bottling.
100% Cabernet Sauvignon