SOURCE: This 2007 Cabernet Sauvignon was produced from fully ripened grapes harvested from Haut Espoir in the Franschhoek region.
WEATHER: High rainfall during the ripening season, but extremely hot during harvesting.
HARVESTING: The grapes were hand harvested in two actions, 28 February and 29 March, to ensure physiological ripeness.
VINIFICATION: After de-stemming the whole berries were fermented to dryness over 10 days in small open fermentation tanks. Both batches underwent spontaneous Malolactic fermentation in French Oak barrels, and matured for 33 months. The two batches were blended together before bottling.
Tasting & Analysis
TASTING NOTES:Concentrated fruit flavours and colour means extraction and complexity is great on both the nose and palate. Fresh red fruit is rounded off with structure from barrel ageing.
FOOD ACCOMPANIMENT: Red meat especially lamb, game birds, rich meaty casseroles, chargrilled meat or game.
TECHNICAL ANALYSIS: alc. 14.68% - pH 3.83 - Total acid 6.3 g/l - Residual Sugar 1.5 g/l
PRODUCTION: 4 268 bottles