variety : Cabernet Sauvignon [ 72% Cabernet Sauvignon, 28% Cabernet Franc ]
winemaker : Michael Langenhoven
wine of origin : Franschhoek
analysis : alc : 14.62 % vol rs : 3.8 g/l pH : 3.62 ta : 5.8 g/l
type : Red style : Dry body : Full taste : Fruity wooded
pack : Bottle size : 750ml closure : Cork
in the vineyard : The weather was moderate in the post-harvest period, which led to leaves falling later than normal and vines building up good reserves. Winter conditions were excellent, characterised by mostly above-average cold units and frequent snow on high-lying areas of the Cape Fold Mountains. Most wine-growing regions received higher-than-normal rainfall that supplemented groundwater levels. Due to a cool, wet spring, budding was seven to 14 days later than normal in general, but consistently good and even.
The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. The set occurred at a good tempo and was mostly even. Shoots and leaves started to grow vigorously as temperatures increased in December. This necessitated additional canopy management actions such as leaf removal, tipping and topping, according to growth per region, cultivar, and wine goal. Harvest time was delayed by ten to 14 days in general. As temperatures remained moderate throughout the rest of the season, vineyards took their time to reach optimum ripeness.
in the cellar : The grapes were harvested in the cool of the morning, the grapes were carefully selected in the vineyard before a gentle crushing in the cellar after hand sorting was done in the cellar. A co-fermentation of commercial yeasts resulted in a complex aroma and flavour profile. Fermentation occurred in Stainless Steel with two dele stages being employed daily, temperature was maintained at 26 degrees.
Maturation in barrel was employed for 18 months in 40% new 300-litre oak barriques, with the balance being 2nd and 3rd fill. After meticulous blending, the blend of 72% Cabernet Sauvignon and 28% Cabernet Franc was put to barrel for another 6 months for integration to take place between the 2 blended varieties, so 24 months in barrels. A course filtration was employed before bottling. The wine spends another 2 years in the bottle before it is released.