Dark stone fruit, blackberries and cedar box aromas mingle around the central meaty taste.
Vintage
2009
Origin
Robertson
Variety
100% Cabernet Sauvignon Blanc
Soil Type
Red clay, stone Karoo soil
Vinification
Harvested at 25° Balling and crushed into the main tank. Fermentation took place at 28° Celsius. Grapes were pressed at 5° Balling and MLF took place in the tank after which it was pumped over to barrels.
Maturation
12 months in 100% new Oak barrels - 60% French and 40% American
Analysis
Alcohol 14.0%
Residual Sugar 2.0 g/l
TA 6.4 g/l
pH 3.70
Residual Sugar 2.0 g/l
TA 6.4 g/l
pH 3.70
Food Suggestion
Rare beef fillet drizzled with a red wine reduction and wholegrain mustard mash
Awards
Silver - Veritas 2011
