Morgenhof Estate Cabernet Sauvignon 2012

A dark ruby red colour welcomes you to a nose filled with flavours of cassis & dark chocolate. These flavours follow through onto a balanced palate with a hint of spice and a lingering finish.


variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winemaker : Andries de Klerk
wine of origin : Simonsberg-Stellenbosch
analysis : alc : 14.0 % vol  rs : 3.2 g/l  pH : 3.70  ta : 5.1 g/l  
type : Red  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  size : 0  closure : Cork  

in the vineyard : Service Area: Cabernet Sauvignon 16.72 hectares

Terroir: These vineyards are planted on W-NW and W-SW slopes at 170m - 240m above sea-level. The soil on all these blocks varies from medium to heavy textured, with a moderate structure and shale mother material. The clay content varies 15% - 20%

Blend: Cabernet Sauvignon 100%

Vineyard Age: Cabernet Sauvignon 10 - 18 years

Density/Block: 3000 - 3500 vines per hectare

Rootstock: Cabernet Sauvignon: Richter 99; Richter 110

Soil Preparation: Mechanical preparation and adjusting of the pH with lime.

about the harvest: Harvesting by hand in picking baskets which get tipped in bins for transport to the cellar.

in the cellar : Basic Cellar Procedure
Received the grapes during mid morning. Crushing and de-stemming commenced and then the mash is pumped into Marionette fermentation tanks where it was cold macerated for 3 days. Yeast was then added so that fermentation could start. Fermentation took place at between 20° - 30°C.

Pump Overs
Aerated pump-over 4 times per daily and moving one times the volume of the tank with every pump-over

Maceration: 10 - 24 days

Press: Bucher Pneumatic press. The first press-wine went with the free-run and the next press-wine was kept separately and treated with the necessary fining agents.

Malolactic Fermentation: Malo-lactic fermentation done in Stainless Steel tanks

Maturation: Aged for 18 Months in French oak, second fill.

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