Ruitersvlei Cinsaut Cabernet Sauvignon 2001

Ripe tannins, with juicy/spicy fruit give this wine just the right firming grip.


variety : Cinsaut | 57% Cinsaut, 43% Cabernet Sauvignon
winemaker : Dominique Waso
wine of origin : Coastal
analysis : alc : 13.47 % vol  rs : 5.2 g/l  pH : 3.43  ta : 5.7 g/l  va : 0.54 g/l  
pack : Bottle  

ageing : To be enjoyed at any time, within the next 24 months.

in the vineyard : 70% Dryland Vines - 30% Irrigated

about the harvest: The Cinsaut grapes were harvested at 23.8º Balling from the 8th - 21st March 2000. The Cabernet Sauvignon grapes were harvested at 24.1º Balling on the 2nd March 2000.

in the cellar : Cinsaut
Yeast: NT 112
Fermented in open fermenters for 4 days at 28ºC - 32ºC. While wine was pumped over every 3 hours for 1 hour for maximum skin contact. Juices were pulled from the skins and the skins were pressed again. Pressed juice was added to wine.

Cabernet Sauvignon
Yeast: UCLM S377
Fermented in closed stainless steel tanks for 6 days on the skins at 25 - 28ºC. Juice was pumped every 4 hours for 1 hour until wine was fermented dry. Skins were pressed and pressed juice was added.

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