Premium Range – Cabernet Sauvignon

Suggested Food Pairing:

Serve at 19°C.Juicy matured rump steak with fondant potatoes and oven roasted broccolini florets, sprinkled with parmesan cheese and fruity olive oil.

Tasting Notes:

Bright garnet in colour with a forthcoming nose of ripe plums, cassis and fragrant cedar wood. Underlying notes of aged leather and liquorice tantalise. Ripe black fruit on the palate with subtle hints of black pepper and vanilla, all tied together with dry, but supple tannins.  Enjoy this wine now, or savour it for the next 6 years.

Winemaking Practice:

The grapes were picked in small crates and delivered to the cellar where careful bunch sorting took place to select only the healthy bunches. Destemmed and crushed, the grapes underwent a 72 hour cold maceration with regular pumpovers for optimal colour extraction. Innoculation with a specific yeast strain coupled with gentle pumpovers ensured that the wine fermented to dryness. It spent another 14 days on the skins before being pressed and the free run and pressed portions blended and racked into 300 L French oak barrels, 40% new and the balance seasoned oak. Malolactic Fermentation was followed by a 48  month maturation process. The wine was given a light egg white fining prior to bottling. The wine spent another 6 months in bottle prior to release.

Product or Service

HS220421 - Wine; still; in containers holding 2 litres or less

Wine Attributes

Vintage: 2018

Varietal: Cabernet Sauvignon

Wine Region: Coastal – Stellenbosch