variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winemaker : Stephen de Wet
wine of origin : Robertson
analysis : alc : 13.12 % vol rs : 3.5 g/l pH : 3.78 ta : 4.9 g/l so2 : 71 mg/l fso2 : 28 mg/l
type : Red body : Full taste : Fruity wooded
pack : Bottle size : 0 closure : Screwcap
in the vineyard : Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.
Clonal / Rootstock Selection
Four clones have been used, CS46, CS163, CS18A and CS15. CS46 - South African selection that is still considered one of the best clones, has less outspoken fruit but gives wines very good structure. Ages very well in wood and gives a nut or herb character. CS163 – Originally imported from Holland as clone 205, has very specific and outspoken fruit charactaristics (berries), good blending components, earlier fruit ripening and higher production. CS18 - South African selection grafted from Neitvoorbij, has average production levels and also gives good blending components. CS15 - French selection that is mostly planted in France. It has slightly less flavours and aging potential, but has higher productions and blends well with other clones.
Two rootstocks are used, 101-14 and Richter 110. Some of the older vines were planted with 101-14, but it has become apparent that our soils are more suited to Richter 110. The problem with 101-14 is that it has a shallow root structure and is more prone to suffer from water stress at the critical ripening periods. Conversely, Richter 110 has a stronger root structure which enables us to better control deficit water management in the period before veraison.
in the cellar : Cabernet Sauvignon is picked mid March to first week of April. Once crushed the wine is pumped into fermentation tanks. Tailored pump overs are done twice daily during fermentation to obtain delicate fruit tannins and maximize flavours and colour extraction. Wine and skins then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing and increases the amount of juice extracted. Following the gentle pressing, the wine underwent malolactic fermentation in tanks. Wine is then put on French Oak for about 8-10 months to add softness and complexity to the wine.