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VINTAGE CHARACTERISTICS
Severe weather fluctuations during bud break and flowering, followed
by cool windy conditions, contributed to fewer, uneven bunches with
smaller berries. Despite a challenging season, red wines show elegance.
VINEYARDS & HARVEST
From a selection of premium Stellenbosch vineyards, the grapes were
handpicked in the fresh hours of the early morning.
VINIFICATION
Extensive sorting of the grapes formed part of the quality management
process. The grapes were de-stemmed with 30% being crushed to
give body and structure for added longevity. 70% whole berry
fermentation in cooler temperatures of 24°C - 26°C and gentle
punch downs ensured subtle extraction of red fruit characters. The
Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation
on the skin, post ferment. After basket pressing the wine matured in
50% new French oak barrels for 16 months, where partial malolactic
fermentation took place.
TASTING NOTES
Rich aromas of cassis and spice with intense liquorice and blackberry
flavours on the palate and fine, lingering tannins. Optimal ageing
potential of 8 - 10 years.
Zusammensetzung: 65% Cabernet Sauvignon, 13% Cabernet Franc, 11% Petit Verdot, 8% Merlot, 3% Malbec
Flaschengröße: | 1500 ml |
Alkoholgehalt: | 14,50 % |
Säuregehalt: | 5,7 g/l |
pH: | 3,54 |
RS: | 2,5 g/l |