In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels.
The result is a velvety wine with softer tannins and classical varietal characteristics.
This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.
Vintage 2018 Vineyard Cabernet Sauvignon 23-29 year-old vines, clone CA163 on 101/14 and R99 Yield 5 t/ha Origin Robertson, South Africa Oenology Harvested March 2018 harvested at full seed ripeness 2-3 days cold maceration fermented uncrushed in open fermenters for 2-3 weeks punched through 3 times daily; pumped over 3 times daily Fermentation 15 days alcoholic fermentation 100 % malolactic fermentation Maturation wood maturation in new and second fill French oak (Seguin Moreau) Filtration bottled without filtration or stabilization Analysis Alcohol: 13.5% Acidity: 6.36 g/l PH: 3.5 FSO2: 39 mg/l at bottling Sugar: 1.69 g/l Terroir
Slope: Very gentle southerly Soil: rocky and chalk Climate: Moderate summer with low night temperatures. Cold winter Wind: South Easterly (summer)
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