The Cabernet Sauvignon and Merlot vineyards are under permanent irrigation and planted in the rich calcareous soil on southeast facing slopes.
The grapes are picked at approximately 25 °Balling (Brix). After destemming and slight crushing the mash is taken to stainless steel tanks for fermentation on the skins. Cold soaking is done for 2 days or until the fermentation starts naturally. During fermentation the temperature is controlled between 25-28 °Celsius and the cap wetted every 2-3hours by means of pump-overs and a process called “delastage” twice a day. This allows the colour and flavour to be extracted very effectively from the skins. The must normally takes 5-6 days to ferment dry. Another two to three days is then allowed for additional skin contact before racking and pressing. French oak is then introduced to the wine in the form of staves in stainless steel tanks for malolactic fermentation and maturation for at least 6 months. This blend is made up of 69% Cabernet Sauvignon and 31% Merlot.
THE WINEMAKER’S COMMENTS
As would be expected from a Merlot this is a smooth wine with a soft, juicy tannin structure. The Cabernet Sauvignon on the other end provides this wine with a smooth, well-rounded mouth feel. A wine with attractive red berry fruit on the nose that follows through on the palate with a touch of toasted oak. An easy drinking red for everyday enjoyment.
FOOD PAIRING & SERVING SUGGESTION
A perfect partner for pizza, pasta and red meat.
Ideal for outdoor picnics and no need for a corkscrew, it’s screw-cap!
Serve at room temperature (18°C) or slightly chilled.