Two Oceans Cabernet Sauvignon Merlot 2013

Name: Two Oceans Cabernet Sauvignon Merlot 2013
Brand: Two Oceans
SKU: 33201

Colour: Bright ruby red.
Bouquet: An abundance of ripe berry fruit aromas with subtle oak spice in the background.
Taste: A soft, fruit-driven wine with juicy berry fruit flavours and subtle hints of oak.

Excellent served with red meat dishes such as roast lamb, stews, grilled meat, carpaccio and kidneys as well as with robust pasta dishes.

variety : Cabernet Sauvignon [ 60% Cabernet Sauvignon, 40% Merlot ]

winery : Two Oceans Wines

winemaker : Natasha Williams

wine of origin : Western Cape

analysis : alc : 13.61 % vol rs : 7.74 g/l pH : 3.77 ta : 5.34 g/l

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

pack : Bottle closure : Cork

in the vineyard : It's one of the most extraordinary places on the planet, along the southern tip of Africa, where two mighty oceans meet. Like an attraction of opposites, the warm Indian and the icy cold Atlantic oceans connect to create an awesome chemistry! It impacts on the climate and the coastline and extends way into the vineyards
of the famed Western Cape.

The presence of the oceans is never far away, reaching beyond the coastline and further inland. Here in the Western Cape, winter rains soak the soils and summer warmth ripens the vines but slowly. Cooling sea breezes and mists lower the temperatures so the grapes can develop in their own time with flavours that are
intense and plentiful.

You can taste it in Two Oceans wines: fresh, delicious and full of life.

All Two Oceans wines are made from IPW-accredited vines, farmed according to Eco-sustainable principles. From the 2010 vintage, all Two Ocean wines carry the sustainability seal that guarantees production integrity every step of the way from the vineyards to the final pack, be it bottle or box.

The oceans aren't just an important influence on Two Oceans wines. They also sustain life. That's why Two Oceans supports the WWF Southern African Sustainable Seafood Initiative (WWF SASSI) that helps to improve the conservation status of over exploited seafood in our oceans.

The vineyards (Viticulturist: Annelie Viljoen)
The fruit was sourced from vineyards in the coastal areas. The vines are grown in soils ranging from decomposed granite to deep red.

about the harvest: The grapes were harvested by hand at 23º to 24.5º Balling.

in the cellar : This wine is made from a blend of Cabernet Sauvignon (60%) and Merlot (40%) grapes.

Each vineyard block was separately vinified. In each instance, the juice was fermented at 24º to 26ºC. The juice was left on the skins for four to five days to allow for maximum colour and flavour extraction while keeping tannins approachable.

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