Landskroon Cabernet Franc/Merlot 2008

Name: Landskroon Cabernet Franc/Merlot 2008
Brand: Landskroon
SKU: 23364

Medium bodied with loads of plum and berry fruit flavours.

Recommended as a good partner to roasts and venison.

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variety : Cabernet Franc [ 65% Cabernet Franc, 20% Merlot, 15% Shiraz ]

winery : Landskroon Wines

winemaker : Paul de Viliers

wine of origin : Paarl, Coastal Region

analysis : alc : 13.50 % vol rs : 3.60 g/l pH : 3.42 ta : 5.80 g/l

type : Red style : Dry body : Medium taste : Fruity wooded

pack : Bottle closure : Cork

ageing : Enjoy now or within 3 years.

in the vineyard : Landskroon (established 1692) is situated in the heart of the Cape Winelands of South Africa. The vineyard comprises approximately 300 hectares and is owned by the families of brothers Paul and Hugo de Villiers, direct descendants of the French Huguenots who settled at the Cape during the late 17th Century.

Climate: Winter Rainfall approximately 600mm per annum. The estate is situated along the south western slopes of Paarl Mountain at an altitude of between 140m and 250m and benefits from cooling summer breezes from the Atlantic Ocean.
Irrigation: Limited irrigation of between 50mm 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, Trust & Nadalie.

Vineyard Information
Age of Vines:6 - 17 years
Clones: Cabernet Franc - CF1D Merlot - MO 192/193
Root stock: R99
Vines per hectare: 3000
Soil: Sandy loam and decomposed granite
Trellising: Bush vines and cordon trellised.

about the harvest: Grapes were harvested at 24° Balling.
Yield: 6 - 8 tons per hectare.

in the cellar : The grapes were destemmed and transferred to open fermentation tanks. After the addition of selected yeast the juice, together with the skins, were allowed to ferment at controlled temperatures of 25° C - 28° C. 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 5° 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 matured in French oak. The 3 wines were blended after maturation and subjected to cold stabilization before bottling.

Barrel maturation: Merlot, Shiraz: 12 Months in New, 2nd, 3rd and 4th fill barrels.
Type of Wood: French oak
Bottling date: 20 November 2009

Cellarmaster: Paul de Villiers (since 1980) who was nominated by Diners Club South Africa as the winner of their Wine Maker of the Year Award for the year 2000.
Winemaker: Abraham van Heerden (since 2007).

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