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VINTAGE CHARACTERISTICS
Severe weather fluctuations during bud break and flowering, followed by
cool windy conditions contributed to fewer and uneven bunches and smaller
berries. White wines have shown good acidity and balanced flavour profiles
while reds, despite the challenging season, have shown 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 40% 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.
Varietal Composition: 66% Cabernet Sauvignon, 15% Cabernet Franc, 9% Petit Verdot, 7% Merlot, 3% Malbec
Flaschengröße: | 750 ml |
Alkoholgehalt: | 14,82 % |
Säuregehalt: | 5,9 g/l |
pH: | 3,47 |
RS: | 2,3 g/l |
Estate: Delaire Graff