| Appellation |
Western Cape |
| Cultivar(s) |
Cabernet Sauvignon |
| Analysis |
| Alc % by Vol |
15 |
| Residual Sugar g/l |
2.9 |
| Total Acid g/l |
5.7 |
| Volatile Acidity g/l |
0.82 |
| Free SO2 mg/l |
17 |
| Total SO2 mg/l |
94 |
| pH |
3.65 |
|
| Winemaking Process |
Fermentation initiated in small open-top stainless steel tanks with 20% of the total crush fermenting naturally and the balance inoculated with commercial yeast. Kept on the skins as long as possible after fermentation for further flavour extraction and development. |
| Maturation |
Wine matured in French oak for 20 months using 1st, 2nd & 3rd fill barrels. 40% new oak, rest in 2nd and 3rd fill. |
| Tasting Comments |
An elegant example of this noble variety, showing layers of ripe blackcurrants, red berry, mulberry and cherry flavours with hints of cedar and walnuts. A balanced wine with lots of fruit and fine notes of spice and tobacco on the palate. This wine displays a smooth, complex finish. |
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