| Appelation: |
Paarl |
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| Production: |
Approx. 7 t/ha |
| Grape Varieties: |
100% Cabernet Sauvignon |
| Wine produced: |
750ml - 7400 bottles |
.This wine is building an international following with consistent accolades from Decanter World Wine Awards and the International Wine Challenge – this year getting a Silver Medal before its release.
| Harvest: |
All fruit was harvested from Lindhorst Farms. The Cabernet vineyard is on a gentle east facing slope. 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 heat. Grapes were harvested at optimal phonemic ripeness with sugars slightly higher than previous at 25,9 Balling.
Harvesting 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 grapes 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 colour and flavour extraction. Pump-over 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, where the wine spent 22 months. |
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Alc:15% pH: 3.38 Total Acid: 5.8 g/l Residual Sugar: 4.8g/l Extract: 32.7 g/l |
| Tasting Notes: |
There is a serious and classic style to this vintage. It is garnet in colour. On the nose find plums, cherries, red currents with butterscotch and vanilla. Tannins are still lively but well balanced, with acidity. The wine is muscular, with well-chiselled tannins and has a lovely ripe fruit centre. This is a food wine. Decanting for an hour, will always prepare it before serving. (Tasted November 2010)
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| 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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