SOURCE: This 2009 Cabernet Sauvignon was produced from fully ripe grapes harvested from Haut Espoir in the Franschhoek region.
WEATHER: Prior to ripening, the conditions were cool and wet, with high winter rainfall.
HARVESTING: The grapes were hand harvested in the coolness of early morning on the 10th of March.
VINIFICATION: After de-stemming the whole berries were fermented to dryness in small open fermentation tanks. Post fermentation the wine was left on the skins for 3 weeks, where after it was transferred to 3rd fill French oak barrels. The wine matured in these barrels for 6 years.
Tasting & Analysis
FOOD ACCOMPANIMENT: Red meat especially lamb, game birds, rich meaty casseroles, char-grilled meat or game.
TECHNICAL ANALYSIS: alc. 16.32% - pH 3.73 - Total acid 6.32 g/l -Residual Sugar 3.47 g/l
PRODUCTION: 1233 bottles