Black Fruit, Herbaceous, and Pepper / Spice, Leather / Earthy and Smokey
BODY: Full
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): High (More than 14%)
Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa
Grape Varietals:
Cabernet Sauvignon
Winemaking:
Malolactic Fermentation
Maturation: 13-18 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Beef Fillet with Mushroom Sauce
ASIAN FOOD PAIRING
Grape Varietals & Region: 100% Cabernet Sauvignon from Simonsberg, Paarl, South Africa. The fruit is of 20 year old vines, grown on sandly loam soils & clay
Taste Profile: Deep rich garnet colour, with punchy eucalyptus and cassis notes on the nose, leading into hints of tobacco and cigar box. This Cabernet Sauvignon is well balanced with a big mouth feel but, yet soft and accessible tannins. Pairs well with red meat dishes, especially grilled steaks and roast lamb
WInemaking Process: Open vat fermentation followed by a stainless steel basket press. Malolactic fermentation in stainless steel tank, followed by barrel maturation for 12-14 months.
