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Porter Mill Station Reserve Cabernet Sauvignon 2005

It exhibits good blackcurrant fruit flavours, typical of the variety. Generous vanilla tones from oak.

A perfect accompaniment to any meat dish, especially pork roast and traditional dishes like bobotie and venison stews.
variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winery : Tulbagh Winery
winemaker : André Oberhozer & Dico du Toit
wine of origin : Swartland
analysis : alc : 13.5 % vol  rs : 2.6 g/l  pH : 3.39  ta : 6.5 g/l  
type : Red   wooded
pack : Bottle  closure : Cork  

ageing : 5 years+
in the vineyard : Location: Piketberg
Elevation: Piketberg: 152m
Exposition: Piketberg: Westerly
Soils: Piketberg: Oakleaf
Varieties: Cabernet Sauvignon
Vine Age: Piketberg: 1998
Yield: Average: 6.5tons/ha
Rootstock/clone: Richter 110
Planting density: Average: 1666 vines/ha
Canopy Management: Perold trellis: suckering and green harvesting used as necessary to keep yields in check
about the harvest: Harvesting: by machine
in the cellar : Pre-fermentation: Destemed – 3 days cold soaking after crushing.
Yeast: NT112
Fermentation: Custom made. Red wine ferments for pumping over and delestage. Wine ferment dry on skins. Skins are then lightly pressed. Pressed juice added with the rest of the free run juice before bottling.
Duration: ± 8 days
Temperature Control: Peaks at 28°C. Average 26.5°C
Malolactic fermentation: Full malolactic in tank after pressing.
Ageing: 1 year in small casks
Racking: Bulk wines are racked 3x before barrel aging then once before bottling.
Fining/filtration: None
Production: 30000 liters
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