Cabernet Sauvignon 2003

Origin All the grapes for this cultivar were harvested from 10 year old bush vines on the farm. Vinification The grapes were harvested at a sugar level of 25 °Balling. The must fermented dry on the skins for ten days. The wine was wood matured for 18 months in third-fill French oak barrels. Bottling occurred in January 2005 after the wine was filtered. Winemaker’s tasting notes This wine boasts full, well-developed open aromas and flavours combining green pepper, cassis and fresh blackberry fruit with a pleasant meat extract character, probably imparted during during the 18 month in second-fill French oak. A gorgeous, tasty, delicate Cabernet combining modern appeal with traditional classicism. Medium-bodied, it’s to be enjoyed with venison, lamb stew, meat pastas or rare beef. Analysis Alcohol : 14.5 % Residual sugar : 1.9 g/l Total Acid : 5.9 g/l pH : 3.4