| Appelation: |
Paarl |
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| Production: |
Approx. 8 t/haz |
| Grape Varieties: |
60% Cabernet Sauvignon,
40% Merlot |
| Wine produced: |
750ml - 11 000 bottles
Exclusive to
Pick n Pay
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| Harvest: |
The grapes for this wine all came from the Lindhorst vineyard in Paarl and were picked at full ripeness to ensures top quality fruit to the cellar. Hand picking at sunrise and the use of small lugboxes ensure optimum fruit integrity. The Cabernet was harvested at 250 Balling and the Merlot at 24.60 Balling. The Merlot was harvested in mid February and Cabernet in early March.
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| Vinification: |
Following a gentle crush the grapes were cold soaked for 24 hours. Initially the juice was pumped over three times a day, tapering off to once a day towards the end. This aided the extraction of the desired colour and flavours without over-extracting unwanted tannins. Fermentation for the cabernet was followed by malolactic fermentation and about six months of ageing on French staves with monthly rackings. The merlot completed malolactic in barrel and spent just over eight months in second and third fill barrels. The blend was created by our team comprising Cathy Marshall (Consultant Winemaker), Kevin Watt (Consultant Viticulturalist) and Ernie Wilken (Winemaker and Viticulturalist). |
| Alc: |
13.5% pH: 3.6 Total Acid: 5.4 g/l Residual Sugar: 3.72 g/l Extract: 31.5 g/l |
| Tasting Notes: |
Ripe, fresh blackberry flavours with classic cabernet fruitiness on the nose. A hint of mint and minerality. The promise on the nose follows through to the palate with layers of fruit elegantly complemented by good mid-pallet weight. There is excellent integration between the merlot and cabernet fruit as a result of the light wood exposure. When tasted this wine showed youthfulness but was drinking very well. It can be cellared and will develop over the next five years |
| Food Recommendations: |
Delicious with char grilled beef dishes such as fillet with a herb sauce, vegetarian dishes flavoured with coriander, spare ribs or seared tuna with a pepper crust. |
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