A medium-bodied blend. Mulberry, mineral and mint flavours on the nose. The Cabernet Sauvignon is rounded off by the softer Merlot. Excellent balance of fruit and wood. Enjoy with chicken, pasta and red meat dishes. Great on its own.
A very popular wooded medium-bodied blend. Mulberry, mineral and mint flavours on the nose. Excellent balance of fruit and wood vanilla.
Pasta, moussaka, chicken, red meat salads, or smoked seafood.
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 facing vineyards. All vineyards are trellise, 5- wire Perold system. Basic canopy- and crop management with supplemented irrigation. Harvest date for the two cultivars are mid-February to end of March.
YIELD: 8 – 10 t/haBALLING AT HARVEST: 24,5 – 26,0 °B
In The Cellar
Fermented on skins 7 – 12 days, after which the skins are pressed and the wine is inoculated with malolactic bacteria to initiate a secondary fermentation. 6 – 9 months on European Oak. Thereafter it is filtered and stabilized.
60% Cabernet Sauvignon 40% Merlot
|Residual Sugar||4.5 g/l|
|Total Acid||5.61 g/l|
|Volatile Acid||0,51 g/l|