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TERROIR / SOIL:
Rolling hills of decomposed granite with clay subsoil from the regions of Paarl, Darling and Stellenbosch.
VINEYARD AND CLIMATE CONDITIONS:
13-18-year-old vines were planted on a vertical trellis system, allowing for easy foliage management, controlling the exposure of the grapes to sunlight and encouraging even ripening and fertility for the sensitive Cabernet Sauvignon vines. These regions are 15–55km from the cold Atlantic Ocean and have average temperatures of 8-19°C during winter and 13-29°C during summer with an annual rainfall of 450mm on average.
100% Cabernet Sauvignon grapes were harvested from selected vineyard blocks and cold soaked for 2-3 days at 13-14°C. Alcoholic fermentation lasted for up to 20 days in stainless steel tanks. The free run juice was barreled with malolactic fermentation and maturation taking place in a combination of 40% first fill French oak barrels and the rest second fill. The wine matured for 14 months in barrel before blending.
14.54 % vol
Rich, dark colour with bright edges.
Complex fruit reminds of blackcurrant, red plum and cherries with support from cedar wood and dark chocolate flavours. The wine has a rich, berry-laden palate with firm tannin and great balance.
Rich gravy, beef stew served on a bed of nutmeg buttered mashed potato.