| Appelation: |
Helderberg/ Paarl |
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| Production: |
7 t/ha |
| Grape Varieties: |
100% Cabernet Sauvingnon |
| Wine produced: |
750ml - 4000bottles
1.5 liter - 100 Magnums
4.5 liter - 2 Rheaboams |
To have created a wine as big and complex as this with alcohol as low as 12,5% is an amazing feat. The viticultural and winemaking teams have together worked wonders. The British Decanter magazine has awarded the wine a Bronze medal.
| Harvest: |
The grapes were sourced from an older Helderberg vineyard (Boplaas Anita) to supplement our own Cabernet from younger vines. Our vineyard is on a gentle East facing slope that is protected from the harsh afternoon sun. At Boplaas Anita the rows face North/South for even ripening and the vineyard is on a steep West-facing slope. It benefits from a cool breeze off False Bay. Unseasonal rain was forecast, so the grapes were harvested quickly one Saturday morning to avoid any possible negative impact. Grapes were phenolically ripe with low sugars (23.20 Balling average). |
| Vinification: |
The bunches were cooled overnight to 120C. Following gentle crushing the grapes were cold soaked for 24 hours. Regular pump-over aided the extraction of the desired colour and flavour. Maturation took place in mostly new small French oak barrels for 20 months. |
| Alc: |
12.5% pH: 3.65 Total Acid: 6.01 g/l Residual Sugar: 3.65 g/l Extract: 36.7 g/l |
| Tasting Notes: |
This is the first Cabernet Sauvignon to be produced by Lindhorst Wines. Black stone fruit and molasses on the nose with the oak showing through with cedar and cigar box. The fruit is reinforced on the palate along with a mineral and gravel texture which indicates longevity. An elegant lingering weight to the finish also suggests that the wine will continue to develop for five to eight years. |
| Food Recommendations: |
The rich flavours of this Cabernet will complement the flavours of powerful dishes such as beef fillet with a potato & horse radish cake or Springbok Casserole with parma ham & juniper berries. |
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