Grape Type: Cabernet Sauvignon 97%, Petit Verdot 3%
Wine Style:Full-Bodied, fragrant
Grapes for the wine originate from vineyards in the Walker Bay, Agter-Paarl and Wellington areas
Grapes were picked in crates and cooled overnight. After cooling, bunches were hand-sorted before and after destemming and inoculated with selected yeasts. Fermentation was at between 23 en 28 °C. The wine was pumped over three times a day. After fermentation, extended skin contact of between 20 and 30 days was allowed.
For 14 months the wine was matured in 225-litre French oak barrels – 50% new, 25% second-fill and 25% third-fill barrels. After maturation, the Cabernet Sauvignon was blended with 3% Petit Verdot for complexity and balance.
The wine reflects varietal aromas on the nose, with wild berries, tomato leaf, cedar, cinnamon spice, dark chocolate and truffle prominent. The heavy-bodied palate has a firm structure, but a fine tannin texture and pleasantly dry after-taste.
This wine is a classical example of a South African Cabernet Sauvignon. It will complement any fine food, especially roasts, venison and red meats, as well as strong, noble cheese.
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