Best of the recent vintages, the 2018 explodes with juicy fruit exuberance and wonderful harmony on the seamless palate. Typically light of touch (13,5% ABV), true to style, and most accessible at youth. Red fruit, potpourri, mint, and spice. Delicious. Drink now plus five years.
Vineyards
Annelie Viljoen (Viticulturist) The grapes were sourced from trellised, dryland and irrigated vineyards in the Stellenbosch, Stellenbosch Kloof, Devon Valley, Somerset West areas. Some of the vines are grown under dryland conditions while others are irrigated. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours.
Winemaking
Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker) The grapes were harvested by hand at 25,5° to 26,5° Balling in February when fruit and tannins were fully ripened but the berries and skins still firm. Each vineyard block was individually vinified. After fermentation for 10 to 13 days, the wine was aged in a combination of small wood (55%) and in stainless steel tanks (45%). First- and second-fill 300-litre American, French and Hungarian oak barrels were used for maturation.
Winemakers Comments
Colour Intense Dark red. Bouquet: Aromas of blackcurrants, dark berries, raspberries and oak spice. Palate: A full bodied, smoky Cabernet Sauvignon with ripe plum and raspberry fruit flavours and hints of cloves and oak spice. Excellent integration of fruiut and juicy tannins, with a lingering finish.
Food Pairing
Excellent enjoyed on its own or served with roasts, grilled red meat dishes and savory pastas.
Chemical Analysis
Alcohol: 13.72% by volume Residual sugar: 3.50 g/l Total acidity: 5.54 g/l pH: 3.69
