Cabernet Sauvignon 2019
The 2018 harvest season was really challenging, due
to a prolonged drought, which some believe to be the
worst in 100 years. The Stellenbosch region’s
vineyards had good bunch quality overall, although
bunches were lighter than usual with less and smaller
berries per bunch due to the drought conditions and
water shortages. This led to a smaller wine grape
harvest than in 2017.
Fruit sourced from Stellenbosch. Hand-picked at the
end of March. Only the best fruit is selected in the
Whole bunches were crushed, followed by cold
soaking in tank for 48 hours prior to fermentation.
Selected yeast strains were inoculated and
fermentation took place for 10 days in open
fermenters. After fermentation was completed the wine
was racked to 300-liter barrels for malolactic
fermentation, following this process it was returned to
the same barrels were it aged for 16 months. Barrel
selection was done to ensure the complexity and
balance of the final wine.
The wine is ready to drink now but will mature further
for seven years.
This wine will pair well with most red meats or poultry
and is an ideal match for spicy curries. Serve at a cool
Alcohol: 14.18% by volume
Residual sugar: 2.73 g/l
Total acidity: 6.37 g/l