Cabernet Sauvignon 2015

High altitude cabernet vineyards that have a longer ripening period give rise to this phenomenal wine. Loads of blackcurrants with cedar wood undertones on the nose with a hint of smokiness and tobacco leaf, creating a complex wine. Good integration of oak with a velvety finish on the palate. A prime example of a well-crafted South African Cabernet Sauvignon.

ANALYSIS
Alcohol 14.2 % vol Sugar 3.8 g/l
TA 5.6 g/l pH 3.77
ACCOLADES
  • Old Mutual Trophy Wine Show '17: Silver - 2015 vintage
  • NWC/Top 100 SA Wines '17: Top 100/Double Platinum - 2015 vintage
  • Veritas '16: Bronze - 2015 vintage
  • Veritas '16: Bronze - 2014 vintage
  • Wine Spectator Review '16: 88 points - 2013 vintage
  • Wine Spectator Review '16: 88 points - 2012 vintage
  • NWC/Top 100 SA '16: Top 100/Double Gold - 2014 vintage
  • Platter's SA Wine Guide '16: 4 star - 2013 vintage
  • Michelangelo Wine Awards '15: Gold - 2013 vintage
  • IWSC '15: Silver Outstanding - 2013 vintage
  • Concours Intenational des Cabernets: Silver - 2013 vintage
  • Stephen Tanzer '15: 89 points - 2013 vintage
  • Concours Mondial de Bruxelles '15: Gold - 2012 vintage
  • Decanter World Wine Awards '15: Silver - 2012 vintage
  • Nedbank Green Awards Best Biodiversity & Wine Initiative '14: Best Red - 2012 vintage
  • Platter's SA Wine Guide '15: 4 star - 2012 vintage
  • Michelangelo Wine Awards '14: Gold - 2012 vintage
  • Robert Parker '14: 87 points - 2011 vintage
  • Platter's SA Wine Guide '14: 4 star - 2011 vintage
  • Veritas '13: Silver - 2011 vintage
  • Wine Spectator '13: 88 points - 2010 vintage
  • Top 100 SA Wines '13: Top 100 - 2010 vintage
  • Veritas '11: Gold - 2009 vintage
  • Top 100 SA Wines '12: Top 100 - 2009 vintage
VINEYARDS & VINIFICATION

Facing: South west
Soil types: Red Slate and Hutton
Age of vines: 18 years
Vineyard area: 7.5 ha
Yield per hectare: 5.5 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: 163C (Scleipp), CS46, 32, 27 on Richter 99
Harvest date: 5 March - 19 March 2015
Degree balling at harvest: Early morning hand harvested at 25.5°B
Vinification: 15% juice bleeding directly after crush, closed tanks, cold maceration for 3 days, pump over every 6 hours, 2-3 punch downs during peak fermentation, maximum temperature 28°C, 14 days extended skin maceration; Barrel maturation: Medium and medium plus toast 225l barrels used, combination of tight and medium grain oak for 15 months, 1st fill 60%, 2nd fill 40%
Optimum drinking time: 4 - 8 years

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