Cabernet Sauvignon 2010

The Vineyards

The grapes for this blend were sourced from vineyards from the Stellenbosch and Darling region. The vineyard soils range from decomposed granite to sandstone.

The Grape Variety

Cabernet Sauvignon.

Winemaking

Harvest commenced from mid February to end of March according to the different regions. Grapes were harvested between 23.0°B and 25.0°B with a total acid of 6.7 to 9.0 g/l and a pH of 3.2 to 3.4.

Fermentation initiated in stainless steel tanks and underwent a series of pump overs until dry. Further maceration allowed beofre drawing off and light pressing.

The wine spent 10 months in used French oak barrels.

Alcohol: 14.0 %

Residual Sugar: 3.5 g/l

Total Acid: 5.6 g/l

pH: 5.61

Tasting notes

Medium red, purple in colour. Intense youthful plum and mint aromas with a touch of oak. Well structured palate with pleasing fruit aromas and a soft finish.