variety : Cabernet Sauvignon [ 45% Shiraz, 40% Merlot, 15% Petit Verdot ]
winemaker : Michael Bucholz
wine of origin : Western Cape
analysis : alc : 13.71 % vol rs : 6.39 g/l pH : 3.64 ta : 5.41 g/l
type : Red body : Soft wooded
pack : Bottle size : 750ml closure : Screwcap
in the vineyard : Background
At the southern tip of Africa, along the brooding, craggy coastline of the southern Cape, two mighty but opposing oceans meet - the one cold, the other, warm. The impact is immense. It affects the climate, the coastline and areas inland, and the influence on the vineyards of the Western Cape is significant.
The Atlantic Ocean that flows along the west coast of Africa is fed by the icy Benguela current from the South Pole. The Indian Ocean is fed by the Agulhas current coming from the tropics. Their connection, amidst crashing waves and soaring spray, creates a unique set of conditions.
Whether along the coast or further inland, the presence of the oceans is never far away. Cooling sea breezes and mists can lower temperatures during the lead-up to the harvest, slowing down ripening. Grapes aren't hurried but develop in their own time with flavours that are balanced, intense and plentiful.
You can taste it in Two Oceans wines: fresh, delicious and full of life.
Two Oceans takes its responsibility to the environment very seriously. All wines are made from IPW-accredited vines, farmed according to eco-sustainable principles. They also carry the fully traceable sustainability seal that guarantees production integrity every step of the way from the vineyards to the final pack, be it bottle or box. Bottled wines are sold exclusively in light-weight, fully recyclable 410 gram bottles, while labels, inks and adhesives are all biodegradable.
This wine is made from a blend of Shiraz (45%), Merlot (40%) and Petit Verdot (15%) grapes.
The vineyards (viticulturist: Annelie Viljoen)
The grapes were sourced from vineyards in the Paarl, Worcester, Wellington and Malmesburg regions. Ranging in age from eight to 20 years, the vines are grown in Kroonstad soils as well as decomposed granite. Situated at altitudes of 50 to 80 m above sea level, the vineyards are trellised while appropriate canopy management and row orientation minimise wind damage.
in the cellar : Each vineyard block was individually vinified. The grapes were fermented on the skins for five days after which the juice was fermented dry and malolactic fermentation was induced. Twenty percent of the final blend received wood exposure in stainless steel tanks with French oak staves. The balance received no wood treatment.