wine - 2003 Cabernet Sauvignon,South Africa price supplier

grapes originate from Klapmuts in the Paarl region. Grapes were in good condition in fairly large with fleshy berries. Vine and seed phenolic ripeness was achieved with sugar ripening.

Grapes were destemmed without crushing giving a wholeberry component of about 90% in the fermenter. Mash was inoculated with commercial yeast strain the next day. A series of punch-downs and pump-overs for colour and Flavour extraction was done during primary fermentation. Fermentation lasted for 9 days.

The juice was pressed and gravity fed to third fill French Oak barrels for secondary Malo-lactic fermentation. Wine was matured in 225 Litre French oak for 24 months. A light filtration into bottle was done.

The wine was bottled in January 2005.

Tasting Notes: A classic styled wine with Essence of blackcurrants and a cedary oak backup elegant, supple-suede but firm tannins for structure. Long sweet blackberry finish

Analysis: Alcohol:14%  Residual Sugar: 2.4g/l Total Acidity: 6.6g/l  pH: 3.8 Total Extract: 35.7g/l

Production: 2100 bottles

Release: June 2005