Total Acidity 6.06 g/l
Volatile Acid 0.55 g/l
Cabernet Sauvignon 2008
We have just won the prize for the best Cabernet Sauvignon with our 2010 vintage in the prestigious Wine of the Month tasting where they select the top 20 wines and then announce a winner. Our new clones give the wine a fresh clean palate with a great tannin structure with undertones of citrus peel, which the consumers find very appealing
Residual Sugar 2.30 g/l
Free Sulphur 25 ppm
Total Sulphur 77 ppm
A complex nose full to bursting with ripe juicy plums, black current and sweet liquorice, supported by cloves, coconut and black pepper. This nose expands on the palate with intense but fine grained tannins. A peppery freshness with a toasted nuttiness is softened by subtle vanilla and beeswax undertones.
An average yield of 7-8tons/ha was harvested in the early morning, while temperatures were still low. The grapes were then gently destemmed and crushed.
Fermentation temperatures are kept in check to temper harsh tannin extraction. Once pressed, the wine was racked to barrel, where it under went malo-lactic fermentation. Only second, third and fourth-fill barrels were used to enhance the wine’s natural finesse.
After 15 months in small oak a selection of our finest “barriques” was sampled and blended to create this exceptional wine. The wine has not been fined in any way to maintain its natural integrity and structure. Before bottling, however the wine was delicately filtered to make sure that no unwanted sediments occur in the bottle. Throughout the life of this wine we have endeavored to keep the wine as natural as possible.