Diemersfontein Cabernet Sauvignon 2018
Grapes were harvested in different batches and fermented separately using different yeast cultures. Fermentation lasted between 5 and 7 days at approximately 25°Celsius. The wine was given pump overs every 4 hours for15 minutes.
After alcoholic fermentation the wine was racked and underwent malolactic fermentation in stainless steel tanks and 2nd fill barrels.
After malolactic fermentation the wines were racked and placed back in second fill barrels to mature for 12 barrels.
The different batches where carefully blended together, stabilized, filtered and bottled.
Exceptional cassis and cloves, with a touch of dried herb and vanilla aromas. The palate delights with elegant flavours of blueberries and cherries followed by wellstructured and firm tannins.
Cultivar: 100 % Cabernet Sauvignon
Harvest Date:February 2018
Wine of Origin:Western Cape
Yield:3.5 ton / hectare
ALC: 14 % VOL
TA: 5.7 g/l
Res: 3 2.4 g/l