Grapes are harvested early in the day. They are then crushed, destemmed, and fermented on the skin. Open and closed pump overs are given for colour extract. From there the juice is fermented, blended, stabilized and filtered.
A classic Cape Cabernet nose, full of cassis and black fruit. Soft, chocolate tannins on palate with ripe blackcurrant fruit.
Can be enjoyed now or cellar at a cool temperature for 5 years.
|2020||Western Cape||100% Cabernet Sauvignon||NA|
|Alc %||pH||TA g/L||RS g/L|
|Not submitted for any competitions/reviews yet|
An intense Cape Cabernet Sauvignon like this pairs really well with meat cooked on open flames – like a bone-in rib eye steak, simply seasoned with salt and pepper, Worcester source and olive oil.
WIETA, SAWIS, IPW