TASTING NOTES

Full-bodied red wine with blackcurrant and strawberry flavours, complemented by cinnamon.  Mintiness and cigar box flavours on the nose. The wine has a very typical Cabernet Sauvignon character with ripe tannins.  Suggested period for storing is 5 – 7 years, or it can be enjoyed now with your favourite steak.

FOOD SUGGESTIONS

Any red meat dish of your choice. I suggest heavier dishes, like oxtail, beef roast or try it with your favourite steak.

WINE OF ORIGIN

Western Cape

GEOGRAPHY

Western Cape Province of South Africa – Paarl and surrounding areas, cold wet winters, hot dry summers.

IN THE VINEYARD

Vineyards are on the cooler East and South Eastern slopes of towards Stellenbosch.  Vineyards are trellised, 5-wire Perold system.  Basic canopy and crop management with supplemented irrigation.  Harvest time mid-March.

THE HARVEST

YIELD: 8 – 10t/ha

BALLING AT HARVEST: 24,5 – 26°B

IN THE CELLAR

Fermented on skins for 7 – 12 days after which the skins are pressed and the wine inoculated with malolactic bacteria to initiate a secondary fermentation. The malolactic fermentation takes place in small bariques. On completion the wines are racked and aged for 12 – 18 months in French and American bariques. Wine is given only one coarse filtration prior to bottling.

BLEND INFORMATION

100% Cabernet Sauvignon