Cellar Cabernet Sauvignon (KWV)
Mediterranean - The summers are moderate and dry with
cold, wet winters. The annual rainfall is approximately
600 - 800 mm.
Deep red, hutton and clovelly soils.
Specially selected grapes were harvested at full ripeness
of 24.5 °B. The must was inoculated with a pure
yeast strain and fermented dry on the skins at a temperature
of 28 - 32 °C. It was matured in new 300l oak
barrels for 26 months before being blended and bottled.
Dark, ripe and intense with a firm tannic backbone
and plenty of black-berry, plum and spicy currant
flavours, picking up cedary spice, oak and tobacco
notes. Complex and concentrated, but still a bit reined-in.
Best from 2002 through to 2008.
Definitely red meat, preferably roast beef, well-hung
game, goose or duck. Mature cheddar cheese too.
Alcohol: 13.5 Vol %
Total acidity: 6.5 g/l