Lanzerac Cabernet Sauvignon 2011

This Cabernet has inviting flavours of blackberry and youngberry with hints of cocoa, almond and cedar. The 2011 Cabernet Sauvignon is a full-bodied wine with excellent balance on palate and a lingering aftertaste.

Roast beef, grilled lamb chops, Ostrich, casseroled poultry, tuna or pasta.

variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winemaker : Wynand Lategan
wine of origin : Stellenbosch
analysis : alc : 14.97 % vol  rs : 3.8 g/l  pH : 3.57  ta : 6.1 g/l  
type : Red  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  closure : Cork  

ageing : The wine can be enjoyed now, but will benefit with a further 5 - 8 years of maturation.

in the vineyard : Vineyard blocks: Two different vineyard blocks, D1 and D2.
Area: 7.44 ha in total
Crop size: 31.1 tons
Tons per ha: 4.18 t/ha
Altitude: 160m - 336m
Age of vines: 18 years (D1, D2)
Rootstock: 101/14
Clones: CS20C, CS27A, CS163
Soil: Red deep decomposed granite (D1, D2)
Plant direction: N/S
Trellising: 5-wire Perold system. Sufficient to accommodate the vigour of the vines and to ensure good distribution of shoots, leaves and bunches.
Density: 3 500 vines per ha on average
Space between rows: 3 meters
Space between vines: 1 meter
Irrigation: Micro spitters controlled by computer system through moisture meters and tensiometers. This enables stress management of the vines to produce optimum fruit quality. This is done in accordance with the water retention ability of the specific vineyard block.
Canopy management: Optimal balance between vigour and crop load is achieved by pruning through the correct number of bearer eyes (2). Summer manipulation in the form of suckering, shoot thinning and positioning complement the winter pruning.

about the harvest: All harvesting is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. Grapes were picked when fully ripe.

in the cellar : The grapes were destemmed and crushed at the winery and pumped to the top compartments of combi-tanks. Fermentation took place on the skins to extract colour and flavour. A yeast strain selected from vineyards in Bordeaux, as well as local yeast was used. The fermentation took place at a controlled temperature of between 26°C and 28°C and the juice was pumped over the skins three times a day to cool the cap as well as to enhance flavour and to benefit colour extraction. After fermentation the wine was left on the skins for 2-3 weeks before it was drained off and the skins pressed. The wine then underwent malolactic fermentation in barrels. Afterward completion of the malolactic fermentation the wine was sulphured and pumped to new, 2nd, and 3rd fill French oak barrels for a wood-maturation period of 18 months.

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