In the Vineyard

The Cabernet Sauvignon in this Bordeaux blend is from our own 17 years old vines, clone 46 on Ramsey rootstock. Early morning harvesting to ensure cool grapes in cellar and keeping the oxidation to a minimum was done at 25,2º Balling. Handpicked into 20kg lug boxes. Yield; 3,75 ton per Ha.
The Merlot (25%) and Cabernet Franc (15%) in this blend was sourced from selected vineyards in the Stellenbosh and Wellington areas, and were harvested at 25,2 and 25,4º Balling.

In the Cellar

Gentle crushing and mash pumped to selected stainless steel tanks and open fermenters. Different yeast strains were used and the temperature kept relatively low. Punch-down / pump over every four hours during fermentation with one delastage per day in active fermenting period. Wine pumped to barrels to undergo malolactic fermentation.
40% new French oak from various cooperages. Wine matured in barrels for 16 months to classical music and with rackings every six months. The blending was done between the 22nd and 26th April 2007, 23 trials over 4 days; Wine bottled by hand in August 2008, unfiltered and unfined.

Tasting Notes

Some bottles from this vintage were left in our cellar to mature further at 14ºC. Time has done it well, and it has become a full-bodied and complex wine with a spicy, black-cherry nose, a rich dark chocolate and orange rind palate and a lingering aftertaste. This great wine would show it's full potential by being enjoyed as it was blended; a temperature of 18ºC, "Bordeaux style" glass and accompanied by classical music.

Analysis

Alc; 14.5% RS; 2.8g/l VA; 0.49g/l pH; 3.47 TA; 7.0g/l