variety : Cabernet Sauvignon [ 20% Cabernet Sauvignon
20% Shiraz
20% Merlot
20% Pinotage
10% Ruby Cabernet
5% Tinta Barocca
5% Cinsaut ]
winemaker : Bonnie van Niekerk
wine of origin : Western Cape
analysis : alc : 12.60 % vol rs : 16.20 g/l pH : 3.60 ta : 5.60 g/l
type : Red style : Semi Sweet body : Medium taste : Fruity wooded
pack : Bottle closure : Cork
in the vineyard : Amidst the tangy sea spray, crisp breezes and energizing ozone mists, something almost mystical occurs where Two Oceans meet and merge along the southern coast of Africa. The Indian and Atlantic oceans fuse in a purity of power to release a magnetising life force over the endless blue horizon. In its energising slipstream, you'll find abundant marine life, healthy coastal vineyards and lively, refreshing wines enjoyed by people who live the way they like. We call it the Two Oceans effect.
The Cape's Coastal Region enjoys a temperate climate, cooled by day-time maritime breezes from both oceans and a drop in night-time temperatures to allow grapes to ripen slowly. In addition, the moderate humidity means vines are far less prone to disease than in areas with higher moisture levels.
The winemaker works very closely with a team of viticulturists and he rigorously supervises pruning, suckering and canopy management for optimal crop yield. During the ripening season the grapes are tasted daily for ripeness and also chemically analyzed to ensure they are picked when varietal flavours are most concentrated and there is a good balance between fruit and acid.
The vineyards (Viticulturist: Annelie Viljoen)
The grapes were sourced from vineyards in the Paarl, Worcester, Wellington and Malmesburg regions. Situated at altitudes some 50m to 80m above sea level, the vineyards are between 8 and 20 years old and grown in soils varying from decomposed granite to Kroonstad. Appropriate canopy management and row orientation contribute to minimizing wind damage.
in the cellar : Each vineyard block was individually vinified. The grapes were fermented on the skins for five days after which the juice was fermented dry and malolactic fermentation was induced. Twenty percent of the final blend received wood exposure in stainless steel tanks with French oak staves. The balance received no wood treatment.