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Rainbow's End Cabernet Sauvignon 2020

A blend of new world power & old world finesse
Cabernet Sauvignon
  • $72.00

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Black Fruit, Preserved Fruit, and Pepper / Spice, Leather / Earthy and Sweet Spice

BODY: Full
DRYNESS:
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: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Grilled tenderloin with roasted shallots, creamy blue cheeses, pepper rubbed pork chops

ASIAN FOOD PAIRING
Roast duck with plum sauce, Siu Yuk, Wagyu don

Description

Rainbow's End Cabernet Sauvignon 2020

Grape Varietals & Region: 100% Cabernet Sauvignon from Banghoek, on an elevated plateau within Stellenbosch. Banghoek is a cooler climate mountainous region within Stellenbosch, with maritime influences that lead to more elegant styles of wine 

Taste Profile: The wine offers aromas of ripe plums and blue berries with nuances of fynbos and a touch of dark chocolate. The pallet offers bold ripe dark fruit with a slight herbaceous finish and lingering fine powdery tannins.

Winemaking Process: All grapes are harvested by hand at dawn and bunches are sorted individually. Grape bunches are softly destemmed to obtain a relatively high percentage of whole berries.

Wine is mostly made from each clone separately. Cooling during fermentation takes place by utilising a natural mountain spring next to the barrel cellar. The must is cold macerated (soaked) for 3 days prior to fermentation to obtain optimal colour extraction. Open fermentation takes place between 24 & 28°C. The cap is plunged by hand 6-8 times per day during fermentation for maximum flavour extraction.

After fermentation the skins are thrown into a small basket press where it is lightly pressed. Malolactic fermentation takes place in the barrels. The wine gets racked after malolactic fermentation is complete and returned to French oak barrels where it is aged for at least 12 months. 

12 Months in 58% new wood, 17% second fill and 25% third fill French barrels. Thereafter bottled without filtering or fining. Natural deposits may therefore be found in the bottle