Description
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Cultivar: 100% Cabernet Sauvignon
Wood: 180% French and 20% American oak for 12 months. One third first fill, one third second fill, one third third fill.
Maturation potential: Ageing potential of 5-9 years
The grapes were picked early March 2022 from a selection of vineyards on the Canetsfontein Wine Estate. The relative dry winter of 2021 created a challenge to produce high quality fruit and to manage the ripening process. Nevertheless, the result of a natural lower crop still showed good potential and good fruit ripeness was still achieved. This was eventually reflected in a well-structured wine with good potential.
Supplementary irrigation was limited, due to a general water shortage but was still used where possible to alleviate any potential stress condition which could have a negative impact on the Cabernet Sauvignon quality. As these vineyards were farm under organic circumstances the wine was not certified.
Rootstock 101/14 Block B – The soil profile is dominantly Oakleaf. Oakleafs are younger, deeper soils with high potential, commonly found close to flood plains, next to riverbeds or in pockets on foothills.
The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy.
Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximise the potential of the remaining crop.
Age of vines: 21 years
Rootstock: Richter 99
Slope: North facing slope
Row direction: East West
The grapes were handpicked in the first week of March 2022. After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation
Alcohol: 13,8 vol%
pH: 3,7
Total Acidity: 5,97 g/l
Residual Sugar: 3,0 g/l
Youthful dark bright rim with purple hue. Balanced. Dark cherry. Black pepper. Red fruit and spice.
Smoked duck venison and ostrich. Serving temperature 14 -16°C for the best results in summer. Winter at 18°C
Cultivar
Cultivar: 100% Cabernet Sauvignon
Wood: 180% French and 20% American oak for 12 months. One third first fill, one third second fill, one third third fill.
Maturation potential: Ageing potential of 5-9 years
Harvest
The grapes were picked early March 2022 from a selection of vineyards on the Canetsfontein Wine Estate. The relative dry winter of 2021 created a challenge to produce high quality fruit and to manage the ripening process. Nevertheless, the result of a natural lower crop still showed good potential and good fruit ripeness was still achieved. This was eventually reflected in a well-structured wine with good potential.
Supplementary irrigation was limited, due to a general water shortage but was still used where possible to alleviate any potential stress condition which could have a negative impact on the Cabernet Sauvignon quality. As these vineyards were farm under organic circumstances the wine was not certified.
Vineyard
Wines was pruned in October the previous year to a two-bud spur after which normal green leaf practices took place. All viticulture processes of Organic winemaking and vineyard practices was followed. The farm was already in the process of organic conversion. Supplementary water was just given in hot summer months.
Rootstock 101/14 Block B – The soil profile is dominantly Oakleaf. Oakleafs are younger, deeper soils with high potential, commonly found close to flood plains, next to riverbeds or in pockets on foothills.
The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy.
Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximise the potential of the remaining crop.
Age of vines: 21 years
Rootstock: Richter 99
Slope: North facing slope
Row direction: East West
Cellar
The grapes were handpicked in the first week of March 2022. After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation
Analysis
Alcohol: 13,8 vol%
pH: 3,7
Total Acidity: 5,97 g/l
Residual Sugar: 3,0 g/l
Tasing Note
Youthful dark bright rim with purple hue. Balanced. Dark cherry. Black pepper. Red fruit and spice.
Food Pairing
Smoked duck venison and ostrich. Serving temperature 14 -16°C for the best results in summer. Winter at 18°C
