Cathedral Cellar Cabernet Sauvignon 1999

Dark, ripe and intense with a firm tannic backbone and plenty of black-berry, plum and spicy currant flavours, picking up cedary spice, oak and tobacco notes. Complex and concentrated, but still a bit reined-in.

Definitely red meat, preferably roast beef, well-hung game, goose or duck. Mature cheddar cheese too.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winemaker : The Winemaking Team
wine of origin : Coastal
analysis : alc : 13.5 % vol  rs : Dry g/l  pH : 3.4  ta : 6.5 g/l  
type : Red   wooded

ageing : Best from 2002 through to 2008.

in the vineyard : Climate: Mediterranean - The summers are moderate and dry with cold, wet winters. The annual rainfall is approximately 600 - 800 mm.
Soil: Deep red, hutton and clovelly soils.

about the harvest: Specially selected grapes were harvested at full ripeness of 24.5° Balling.

in the cellar : The must was inoculated with a pure yeast strain and fermented dry on the skins at a temperature of 28-32°C. It was matured in new 300l oak barrels for 26 months before being blended and bottled.

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