Zonnebloem Limited Edition Cabernet Sauvignon

Colour: Deep ruby red.
Bouquet: Intense ripe berry and rich plum aromas with elegant spice and a hint of white pepper.
Palate: Full and rich with a complex mixture of berry and plum flavours, gentle tannins and integrated wood spice.

Excellent enjoyed on its own or served with game or red meat dishes.

variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winery : Zonnebloem Wines
winemaker : Bonny van Niekerk
wine of origin : 
analysis : alc : 14.27 % vol  rs : 2.31 g/l  pH : 3.50  ta : 6.01 g/l  
type : Red   wooded
pack : Bottle  size : 0  closure : Cork  

AWARDS
Decanter World Wine Awards 2013 - Bronze Medal
in the vineyard : Background
Zonnebloem is a long-established leader in South African winemaking with a history dating back to the late 17th century and a reputation for honouring tradition in the way its wines are made.

The Stellenbosch farm, Kunnenburg, from which Zonnebloem as a separate farm originated, was transferred to Willem van der Merwe in 1692 by Governor Simon van der Stel. After changing hands over several generations, in 1856, the owner at the time, Petrus Jacobus Malherbe divided the farm between his two sons, Daniël Francois Malherbe and Willem Andries Malherbe. Willem named his portion Zonnebloem. In 1893, the farm was bought by the Furter family and over three generations established an award-winning track record on local wine shows and also won several important export contracts.

As in earlier days, nothing is rushed at Zonnebloem and each wine is allowed to take its time, from the growing of the fruit to its vinification to produce generous-bodied flavours rich in varietal expression. Zonnebloem wines are accessibly styled with a soft palate, and in the case of the reds, structured to last five to 10 years.

The wine is made entirely from Cabernet Sauvignon grapes.

Vineyards (viticulturist: Annelie Viljoen)
The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.

about the harvest: The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened but the berries and skins were still firm.

in the cellar : The different vineyards blocks were separately vinified. Each tank was cold-soaked for five to seven days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. The pressed juice was returned proportionally to add complexity to the wine. After malolactic fermentation, the wine was aged in new-fill French and American oak barrels for 14 months.

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OTHER VINTAGES

Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon