Landskroon Cabernet Sauvignon 2005

2007 Old Mutual Trophy Wine Show – Bronze Medal (72/100)
Full bodied with ripe mulberry fruit and touches of cedar. Subtle tannins with lovely oak flavours

An ideal accompaniment to matured red meats, venison and cheeses. Serve at 16 - 19°C.

variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winery : Landskroon Wines
winemaker : Fanie Geyser
wine of origin : Paarl, Coastal Region
analysis : alc : 13.0 % vol  rs : 2.4 g/l  pH : 3.36  ta : 6.3 g/l  
type : Red  body : Full   wooded
pack : Bottle  

AWARDS
2007 Old Mutual Trophy Wine Show – Bronze Medal (72/100)

ageing : Enjoy now or within the next five years

in the vineyard : Origin: Paarl, Coastal Region

Climate: Winter Rainfall approximately 600mm per annum. The estate is situated along the south western slopes of Paarl Mountain at an altitude of between 140 and 250 meters and benefits from cooling summer breezes from the Atlantic Ocean.

Irrigation: Limited irrigation of between 50 and 100mm is applied during drier summers in order to allow for optimum development and ripening of grapes.

Soils: Vary from decomposed granites to well drained sandy loam with gravel underlays.

Coopers: Sylvain, SchahingerTrust & Nadalie

Age of Vines: 5 –24 years
Clones: Davis 1C/10, CS 205 46A, 27A
Root stock: R99
Vines per hectare: 3,000
Soil: Sandy loam and decomposed granite
Trellising: Bush & Trellised vines
Yield: 6 – 8 tons per hectare

about the harvest: Grapes were harvested at 24.5° Balling, destemmed and transferred to open fermentation tanks.

in the cellar : After the addition of selected yeast the juice, together with the skins, were allowed to ferment at controlled temperatures of 25ºC and 28ºC. During fermentation, skins that tend to rise to the top were regularly pushed down to cool the cap and to optimise flavour and colour extraction. At 5º Balling, juice was drained from the skins and fermentation allowed to continue in closed tanks. Any juice remaining in the skins were recovered with the use of a gentle tank press. After allowing for malolactic fermentation the wine was racked from the lees and transferred to 225 litre oak barrels for maturation.

Barrel maturation: 12 months

Type of Wood: 15% in new French oak & 85% in 2nd, 3rd, 4th fill barrels

Bottling date: 19 October 2006

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