Fleur du Cap Cabernet Sauvignon Unfiltered 2002

Dark ruby-garnet in colour, the wine has an intensive complex bouquet packed with cherry and cassis with undertones of wood spices. It has a full-bodied entry with a solid, good tannin structure and a long persistent aftertaste.

Perfect with fillet of beef and roast lamb but goes equally well with rich, robust dishes and strong-flavoured cheeses.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Fleur du Cap

winemaker : Thinus KrÃ¼ger

wine of origin : Coastal

analysis : alc : 13.87 % vol rs : 2.2 g/l pH : 3.56 ta : 6.7 g/l

type : Red style : Dry body : Full taste : Fragrant wooded

pack : Bottle

ageing : It is drinkable now but will mature well over the next 4 to 8 years.

in the vineyard : Terroir
Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. Climate is mild with south-and east-facing slopes offering natural protection against late afternoon sun. Cooling breezes from both the Atlantic and Indian Oceans ensure rich, slow-growing crops. Soils are predominantly medium textured and well-drained with good water holding capacity.

The vineyards (Viticulturist: Bennie Liebenberg)
The grapes were selected from a south-west facing single vineyard in the Bottelary Hills region. The vineyard is 10 years old and a yield of 4 tons/ha was obtained. The 5-wire hedge system was used for trellising. Vineyards were cultivated under dryland conditions. Pest and disease control was implemented according to South African subjective IPW standards.

about the harvest: The grapes were handpicked at 24Âº Balling at the end of March.

in the cellar : In the cellar the juice fermented on the skins at 28ÂºC for 8 days. The wine underwent malolactic fermentation in 2nd fill French oak barrels for a month and was racked into new French oak barrels and matured for 16 months at 15ÂºC. It was racked twice and fining with egg white was done during the last racking. The wine has undergone no filtration or stabilisation.

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