Michelangelo Awards 2016 – Silver Medal
The Cabernet Sauvignon vines were established in 1998 and 1999 and the Tinta Barocca vines in 1975 and 2006. These vineyards are trellised and under micro irrigation. General soil type is calcareous.
The grapes are picked at optimum ripeness at approximately 25 °Balling (Brix). After destemming and slight crushing the mash is taken to stainless steel tanks for fermentation on the skins. Cold soaking is done for 2 days or until the fermentation starts naturally when after cultivated wine yeast is immediately inoculated. During fermentation the temperature is controlled between 25-28 °Celsius and the cap wetted every 2-3 hours by means of pump-overs and a process called “delastage” twice a day. When dry, French oak is introduced to the wine in the form of staves in stainless steel tanks for malolactic fermentation and maturation for at least 6 months.
THE WINEMAKER’S COMMENTS
This is a blend of 56% Cabernet Sauvignon and 44% Tinta Barocca. A wine with lots of attractive berry fruit flavours on the nose and which also carries through nicely on the palate with a hint of spiciness. It is smooth and well balanced with a touch of toastiness and lingering aftertaste.
FOOD PAIRING AND SERVING SUGGESTION
Ideal match for red meats, pizza’s and pastas. Serve at room temperature (18°C) or slightly chilled.
Residual Sugar: 4.8g/l
Alcohol: 13.52 %
Acidity: 5.6 g/l
VA: 0.55 g/l
Total Extract: 32.1 g/l
Total SO²: 105 mg/l
Free SO²: 40 mg/l
Case size: 4x 3L
Pallet size: 15×4 / layer
Case weight: 13.00kg