| Appelation: |
Paarl |
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| Production: |
Approx. 7 t/ha |
| Grape Varieties: |
100% Cabernet Sauvignon |
| Wine produced: |
750ml - 2500 bottles |
Decanter World Wine Awards have given this vintage a Silver medal, following a number of past bronze medals. Last vintage received in International Wine Challenge Silver. Very small quantities qualify to be bottled under this label - making it highly sought-after.
| Harvest: |
All fruit was harvested from Lindhorst Farms. The Cabernet vineyard is on a gentle east facing slope and the Merlot faces mainly south. A lot of people will say “There is no hiding from the Paarl sun!”, but this aspect does give some protection from the harsh afternoon sun. Grapes were harvested at optimal phenolic ripeness with sugars slightly higher than previous at 25,9° Balling. Harvest dates were two weeks later than usual due to good winter conditions and cold spells lasting until late in the season.
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| Vinification: |
The Cabernet were cooled overnight to below 10 C, prior to crushing and destemming. A gentle crush was followed by a cold soak of 48 hours for the mash to maximize color and flavour extraction. Pump-overs initially was done twice a day and tapered off to once a day towards the end of fermentation. Predominantly free run juice was used to create this intense wine. Mostly small French oak barrels were selected for this wine, where it spent 22 months. |
| Alc: |
15% pH: 3.42 Total Acid: 5.5 g/l Residual Sugar: 4.0 g/l Extract: 32.2 g/l |
| Tasting Notes: |
There is a serious and classic style to this vintage. Dark ruby core. Classic blackcurrant youthful nose with hints of cedar and cigar box. As with previous vintages, the wine has the classic Cabernet lead pencil which is showing now. Elegant firm and definitely ripe tannins add to the style of the wine. New oak shows but is well integrated. Can be cellared for five and more years (Tasted July 2009) |
| Food Recommendations: |
Leave out the sweet sauces and match with winter soups, simply grilled steak and good Indian food. Try it with a Mulligatawny soup flavoured with coriander, madras curry and fresh ginger. |
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