Cabernet Sauvignon 2020

VITICULTURE:
The North- South facing vineyards used for this wine are grown in deep
Oakleaf soils and are vertically shoot positioned and irrigated according to soil
moisture availability schedules. Leaf plucking in the bunch zone enables
sufficient sunlight penetration into the canopy ensuring ripe tannins and
optimal berry flavour at harvest.

WINEMAKING:
 The bunches were destemmed onto the sorting table with moderate
crushing retaining a whole berry component of 30% in the fermenter. All
stalks were removed.
 The mash was then cold soaked overnight at 12 degrees Celsius for
colour extraction.
 Fermentation, using a specific commercial yeast strain, was done in
open stainless steel fermenters at 24-28 degrees Celsius and the
ferment lasted 7 days.
 Gentle pumpovers were applied 3-4 times daily to extract flavour and
tannins for structure.
 The mash was pressed immediately after primary fermentation was
completed.
 The wine was then gravity fed to 225l barrels for secondary or Malolactic
fermentation.
 Maturation in 24% new, 52% second fill and 24% third fill French oak
barrels lasted for 18 months and the wine was then lightly filtered prior
to bottling.

TASTING NOTES:
Classic upfront cassis, dark plum and a hint of mint evolves to notes of cigar
box and dried herbs. Firm, ripe tannin, wood spice and minerality lingers on
the finish.

FOOD PAIRING:
The bold nature of this Cabernet Sauvignon ideally lends itself to red meat, big
and bold Rib eye or Venison.

BOTTLE ANALYSIS:
Alcohol : 14.0%
Residual Sugar : 2.7g/l
pH : 3.75
Total acidity : 5.8g/l

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