Two Oceans Cabernet Sauvignon 2011

Colour: Deep red.
Bouquet: Abundant aromas of blackcurrants and prunes with green olive notes supported by oak spice in the background.
Taste: A medium- to full-bodied wine with intense berry fruit favours and accessible tannins.

Excellent enjoyed on its own or served with pasta, red meat dishes and dark chocolate.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Two Oceans Wines

winemaker : Justin Corrans

wine of origin : Stellenbosch and Paarl

analysis : alc : 13.78 % vol rs : 5.90 g/l pH : 3.55 ta : 5.40 g/l

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

pack : Bottle closure : Cork

ageing : This wine will gain in complexity and character over the next three years.

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 analysed to ensure they are picked when varietal flavours are most concentrated and there is a good balance between fruit and acid.

This wine is made entirely from Cabernet Sauvignon grapes.

The vineyards (viticulturist: Bennie Liebenberg)
The grapes were sourced from vineyards in the coastal areas with the majority of the fruit coming from the Stellenbosch and Paarl regions.

about the harvest: The grapes were harvested by hand and machine at 23° to 24° Balling during March and the beginning of April.

in the cellar : The juice was fermented on the skins for five days during which pump-overs were performed, carefully monitored by tasting, to ensure maximum extraction of colour and flavour without aggressive tannins. Fermentation was followed by malolactic fermentation. The wine was subsequently racked onto French and American oak and matured for six months. The wine was gently finned and filtered prior to bottling.

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