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cabernet sauvignon 2001
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:: SAA Red Wine Trophy 2004
:: 4 Stars – John Platter SA Wine Guide 2005
:: 89+ Points – Robert Parker’s The Wine Advocate July 2005 |
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| WINEMAKING |
A result of significant selection….
Hand - picked at an average of 24 deg. balling between 26 th February and 8 th April. 20 % of berries remained uncrushed, but 100 % de-stemmed. A sixteen day maceration was followed by fractional pressing. (Fermented at 26 - 28° C) Tank completely filled post fermentation (forcing the cap to submerge). Free run and press juice was blended at a later stage, 70 % to New French 225 li barrels for malolactic fermentation. Balance to 2 nd and 3 rd fill three months later.
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| TASTING NOTE |
| Saturated black red colour. The aroma suggests blackberry, violets and liquorice. On the palate the fruit is juicy with soft extract and supple tannins. A rich, non-jammy, mouth-feel leads to stewed plums and burnt sugar on the aftertaste where the tannins are as if they are packed in cotton. |
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| AVERAGE AGE OF VINES |
12 years |
| NUMBER OF CLONES |
3 |
| VINEYARDS |
280 m above sea level |
| ROOTSTOCK |
Richter 110 |
| HARVEST DATE |
21 March to 19 April
(2000: Between 8 th and 22 nd March) |
| PLANTING DENSITY |
3 Wire Perold |
| PRUNING |
Spur pruned, 2 bud |
| TIME IN WOOD |
18 months |
| AVERAGE YIELD |
7 tonnes per hectare |
| BOTTLING DATE |
February 2003 |
| TOTAL BOTTLED |
14000 bottles |
| RELEASE DATE |
June 2005 |
| BOTTLING DATE |
August 2002 |
| ANALYSIS |
Alcohol - 14.9 %
Residual Sugar - 3.1 gr. /li.
Total Acid -6.0 gr. /li .
pH - 3.44 |
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