Neethlingshof Lord Neethling Laurentius 2002

Colour: Deep ruby red.
Bouquet: Elegant aromas of fine oak, cedar, vanilla, followed through by a rush of ripe, dark berry fruit flavours.
Taste: Smooth and silky palate packed with fruit, cassis and mulberry supported well by riper tannins. Subtle hints of mint, chocolate in a wine that lingers for a good while.

The winemaker recommends serving with red meat dishes.

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variety : Cabernet Sauvignon [ 70% Cabernet Sauvignon, 14% Cabernet Franc, 8% Shiraz, 8% Merlot ]

winery : Neethlingshof Wine Estate

winemaker : De Wet Viljoen

wine of origin : Coastal

analysis : alc : 14.60 % vol rs : 3.56 g/l pH : 3.67 ta : 5.72 g/l

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

pack : Bottle closure : Cork

ageing : The wine is ready to enjoy now or can be matured for a further 4 to 6 years.

in the vineyard : The vineyards (viticulturist: Eben Archer)
The Cabernet Sauvignon vineyard was planted in 1987 on north-westerly facing slopes, situated at 120 m above sea level. The Shiraz, planted in 1985 on north-westerly slope and situated at 140 m above sea level. The Cabernet Franc vineyard grown in Tukulu soil was planted in 1987 on south-westerly slopes, situated at 125 m above sea level.

These vineyards are grafted onto R99, 110 and 101-4 rootstocks and trellised, using a five-wire vertical fence, with the exception of the Merlot, which was planted in 1985, facing south-easterly and situated at 220 m above sea level. The Merlot vines are grafted onto nematode-resistant Richter 99 and 110 rootstocks and trellised on a five-wire system.

The yield from all the vineyards was restricted to an average of 5 tons per hectare to further enhance the quality of the fruit.

about the harvest: The grapes were harvested by hand at between 23° and 25° Balling.

in the cellar : After destalking and crushing, the mash was fermented separately in temperature controlled stainless steel tanks after adding a selected, pure yeast culture. Fermentation took place at 28°C and lasted seven days.

After malolactic fermentation the wine was matured in 90% French, 10% American oak 300 litre barrels, of which 70% was new barrels, 20% second and 10% third fill barrels, for a period of 12 months, after which the wine was fined and bottled.

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