Medium – bodied wooded red wine made, with mint and cigar box flavours on the nose. The wine has a very typical Cabernet character.
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 – Paarl and surrounding areas.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 – 10 t/haBALLING 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
|Residual Sugar||4.5 g/l|
|Total Acid||5.58 g/l|
|Volatile Acid||0.59 g/l|
|Taste||Fragant / Wooded|