Rickety Bridge Paulinas Reserve Cabernet Sauvignon 2014

Classic characters of red and black berries, layered with herbal notes, pencil shavings and oak spice. A full, rich palate with a powerful fruit expression and silky, polished tannins which lead to a long finish with well integrated oak, cassis and subtle minerality. This wine is a pleasure to drink from the first sip until the last.

Rack of lamb, chargrilled sirloin or ribeye, roast beef and Yorkshire pudding, slow-cooked oxtail or braised venison. Serving suggestion - 15° - 17° C

variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winemaker : Wilhelm van Rooyen & Wynand Grobler
wine of origin : Franschhoek
analysis : alc : 13.98 % vol  rs : 1.33 g/l  pH : 3.48  ta : 6.12 g/l  
type : Red  style : Dry  body : Full  taste : Herbaceous   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
Paulina’s Reserve Cabernet Sauvignon 2013 - Top 10 Christian Eedes Cabernet Sauvignon Report 2016 
Paulina’s Reserve Cabernet Sauvignon 2011 - Top 10 Christian Eedes Cabernet Sauvignon Report 2014 
Paulina’s Reserve Cabernet Sauvignon 2010 - Top 10 Christian Eedes Cabernet Sauvignon Report 2013 . Silver Medal Decanter World Wine Awards 2013
Paulina’s Reserve Cabernet Sauvignon 2009 - Top 10 Christian Eedes Cabernet Sauvignon Report 2012 . 4½ stars John Platter Wine Guide 2013
Paulina’s Reserve Cabernet Sauvignon 2008 – Gold Medal Decanter World Wine Awards 2011 . Top 10 Cabernet’s Decanter World Wine Awards 2011 . Nederburg Auction 2015

ageing : Peak potential from 4 years, aging up to 10 years from vintage.

in the vineyard : All grapes used to make this estate wine come from vines situated against the slopes of the Dassenberg Mountain planted in deep decomposed granite soils called Oakleaf. These Rickety Bridge slopes are North-Westerly facing. Well manicured and settled vines yielding 6 tonnes/ha.

about the harvest: The Cabernet Sauvignon grapes were harvested by hand on 08 March 2010 at 24.8ºBalling.

in the cellar : Fermentation took place in an open fermentation tank at 28?C with five manual punch downs daily. The wine was pressed gently up to 1.2 Bar pressure after 21 days skin contact. Malo-lactic fermentation took place in stainless steel tanks and the wine was then aged in 30 % new and 70 % older small French Oak barrels. Total maturation time in barrel was 25 months.

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Cabernet Sauvignon
Cabernet Sauvignon