The Cabernet Sauvignon vineyards are planted on a northwest facing slope. The vineyards are trellised and under drip irrigation and where planted in 1998.
The grapes are picked at optimum ripeness at approximately 25 °Balling (Brix). After de- stemming and slight crushing the mash is taken to open concrete tanks for fermentation. During fermentation the temperature is regulated between 25-28oC and the cap regularly wetted by the traditional method of pushing the skins down into the must manually every two to three hours. This together with pumping-over of the must onto the skins allows the colour and flavour to be extracted very effectively. It normally takes about five days to ferment dry and is then left on the skins for another two days before racking and pressing. The wine is then transferred to Stainless Steel tanks where French oak is induced in the form of staves and left to undergo malolactic fermentation and further maturation for 12 months.
THE WINEMAKER'S COMMENTS
A classic Cabernet Sauvignon, deep red in colour with lots of attractive berry fruit flavours. The nose shows lots of red and black fruit flavours which follows through on the palate together with black current and dark chocolate, ending with a good touch of toasted oak and soft juicy tannins.
FOOD PAIRING & SERVING SUGGESTION:
Pair with meats and pastas, especially barbequed rack of lame and rump steak. Serve at room temperature (18oC).
- Residual Sugar: 3.4 g/l
- Alcohol: 13.44 %
- Acidity: 6.3 g/l
- PH: 3.49
- VA: 0.55 g/l
- Total Extract: 34.1 g/l
- Total SO2: 110 mg/l
- Free SO2: 31 mg/l
- Bottle volume: 750ml
- Case size: 6 x 750ml
- Pallet size: 90 x 6 x 750ml
- Case weight: 7.67 kg
- Closure: Stelvin (Screw-cap)
- EAN 750ml Bottle Barcode: 6009673831601
- EAN 6x750ml Case Barcode: 6009673831618