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Rietvallei The Innings Cabernet Sauvignon 2011

This is a full-bodied wine with a deep, almost black colour. Lots of red and black fruit flavours infused with cherry and cassis and hints of coffee on the nose. These flavours follow through on the pallet together with black current and dark chocolate, ending with a noticeable toastiness, a touch of vanilla and soft juicy tannins.

Pair with rare roast beef, leg of lam or any other red meats and pastas. Serve at room temperature (18° C).
variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winemaker : Jacques Kallis and Mark Boucher
wine of origin : Robertson
analysis : alc : 13.28 % vol  rs : 4.3 g/l  pH : 3.49  ta : 6.7 g/l  va : 0.70 g/l  so2 : 114 mg/l  fso2 : 29 mg/l  
type : Red  body : Full   wooded
pack : Bottle  size : 0  closure : Screwcap  
in the vineyard : A joint venture between two legendary cricketers and one of the oldest family owned wine estates in South Africa… selected by and made for Jacques Kallis and Mark Boucher by Rietvallei Wine Estate.

The Cabernet Sauvignon vineyards are planted on the highest hill on the estate, some 155 meters above sea level, called Klippiesdal (which directly translates to Sonedale and named so because of the high concentration of river stone in the soil). The vineyards are trellised and under micro irrigation and where planted in 1998.
about the harvest: The grapes are picked at optimum ripeness at approximately 25 °Balling (Brix).
in the cellar : After destemming and slight crushing the mash is taken to open concrete fermenters where traditional wine making methods are still implemented. During fermentation the temperature is regulated between 25-28ºC and the cap regularly wetted by the traditional method of pushing the skins down into the must manually every two hours. This together with pumping-over of the must onto the skins allows the colour and flavour to be extracted very effectively. It takes about five days to ferment dry and is then left on the skins for another day before racking and pressing. After malolactic fermentation starts the wine is transferred to 300 liter French oak barrels where it is left to mature for 12 months.
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