Simonsvlei Cabernet Sauvignon 2002

Medium-bodied with typical Cabernet character â€“ mintiness and cigarbox flavours. Wood is very subtle. Serve with any red meat dish of your choice. I suggest heavier dishes, like oxtail, beef roast or try it with your favourite steak.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Simonsvlei Winery

winemaker : EugÃ©ne van Zyl

wine of origin : Coastal

analysis : alc : 12.71 % vol rs : 2.95 g/l pH : 3.68 ta : 5.68 g/l va : 0.78 g/l so2 : 119 mg/l

type : Red

pack : Bottle

AWARDS

2000 Vintage â€“ Concours Mondial Bruxelles (2002) â€“ Silver
SA Young Wine Show (2003) â€“ Silver
2001 Vintage â€“ Veritas 2002 â€“ Bronze
SA Trophy Wine Show (2002) â€“ Bronze
2002 Vintage Rated Best Value

ageing : Suggested period for storing â€“ 3 â€“ 5 years.

in the vineyard : Age of vines: 12-18 Years
Rootstock: Richter 99/Richter 110
Soil: Granite to clay
Trellis system: Perold & 5 wire fence
Irrigation: None

about the harvest: The grapes was harvested by hand in March.
Yield: 6-10 Tons per hectare

in the cellar : Crushing: Crush & destalk
Tanks: Fermented in stainless steel tanks on skins
Fermentation: + 8 days on skins, press & ferment dry in stainless steel tanks.
Barrel ageing: Yes, 5 000 litre vats for 12 months
Malolactic: Yes, 100%
Fining: Eggwhite
Filtration: Kieselghur & sheet
Stabilisation: -5Â°C for 3 days

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