Lanzerac Cabernet Sauvignon 2005

Name: Lanzerac Cabernet Sauvignon 2005
Brand: Lanzerac
SKU: 22583

This Cabernet has inviting flavours of blackberry and youngberry with hints of cocoa, almond and vanilla. The 2005 Cabernet Sauvignon is a full-bodied wine.

Roast beef, grilled lamb chops, Ostrich, casseroled poultry, tuna or pasta.

To buy our wines in South Africa, please click here

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Lanzerac

winemaker : Wynand Lategan

wine of origin : Stellenbosch

analysis : alc : 14.5 % vol rs : 2.93 g/l pH : 3.5 ta : 6.61 g/l

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

pack : Bottle closure : Cork

ageing : Can be enjoyed now, but it is recommended to lie down for 4 to 5 years before consumption.

in the vineyard : Vineyard blocks: Two different vineyard blocks, D1 and D2
Area: 7.44 ha in total
Crop size: 44.6 tons
Tons per ha: 5.99 t/ha
Altitude: 160m - 336m
Age of vines: 12 years (D1, D2)
Rootstock: 101/14
Clones: CS20C, CS27A, CS163
Soil: Red deep decomposed granite (D1, D2)
Plant direction: N/S
Trellising: 5-wire Perold system. Sufficient to accommodate the vigour of the vines and to ensure good distribution of shoots, leaves and bunches.
Density: 3 500 vines per ha on average
Space between rows: 3 meters
Space between vines: 1 meters
Irrigation: Micro spitters controlled by computer system through moisture meters and tensiometers. This enables stress management of the vines to produce optimum fruit quality. This is done in accordance with the water retention ability of the specific vineyard block.
Canopy management: Optimal balance between vigour and crop load is achieved by pruning through the correct number of bearer eyes (2). Summer manipulation in the form of suckering, shoot thinning and positioning complement the winter pruning.

about the harvest: Harvesting: All harvesting is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. Grapes were picked when fully ripe.

in the cellar : The grapes were destemmed and crushed at the winery and pumped to the top compartments of combi-tanks. Fermentation took place on the skins to extract colour and flavour. A yeast strain chosen from vineyards in Bordeaux was used. The fermentation took place at a controlled temperature of between 26°C and 28°C and the juice was pumped over the skins three times a day to cool the cap as well as to enhance flavour and to benefit colour extraction. After fermentation the wine was left on the skins for 2-3 weeks before it was drained off and the skins pressed. The wine then underwent malolactic fermentation in the tanks. Afterwards the wine was sulphured and left to settle before it was pumped to new, 2nd, and 3rd fill French oak barrels for a wood-maturation period of 18 months.

email the winery

email this page

find our wines in :