Rhebokskloof Cabernet Sauvignon 1999

This wine has an excellent wood and flavourful fruit balance with rich, blackcurrant berry characteristics on the nose and palate and with a ripe tannin support.

It could be served with leg of lamb or any spicy meat dishes.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Rhebokskloof Wine Estate

winemaker : Daniel Langenhoven

wine of origin : Coastal

analysis : alc : 12.17 % vol rs : 1.5 g/l pH : 5.3 ta : 3.56 g/l fso2 : 28 mg/l

type : Red style : Dry body : Full taste : Fragrant wooded

pack : Bottle

ageing : It has outstanding bottle maturation potential for at least a further 5 years.

in the vineyard : Soil type: Hapidexeralf Aquandic Hapicdxeralf and Palexeralaf Hplic Palexeralf.
Age: The grapes were harvested from two blocks, one which was planted in 1988 and the other in 1989.
Slope: The one block is South-East facing and the other North-East facing which receives a lot of morning sun.

about the harvest: The grapes were harvested on the 10th February 1999. Both blocks were harvested together at 23Â° Balling.
Tons per hectare: 6 tons per hectare.
The grapes were hand harvested into bins and transported to the cellar immediately.

in the cellar : After being destalked the skins and juice spent 24 hours in a stainless steel tank. The juice was then inoculated with yeast for fermentation.

The juice was then fermented dry to less that 6 g/l residual sugar. The wine thereafter lay on the skins for approximately one and a half weeks. The wine was thereafter racked and transferred to the stainless steel tanks. The wine then underwent malalactic fermentation in the tanks. The wine was then racked and transferred to 225l French oak barrels for 14 months.

After 14 months the wine was filtered and bottled and laid down for maturing before being released for sale. Of the barrels used, 20% were first fill barrels, 20% second fill barrels and the remainder third fill barrels.

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