Cederberg, Cabernet Sauvignon 2018
A text-book Cabernet sauvignon with a combination of black fruit, blackcurrants and plums with hints of violets. Well integrated oak with a ripe tannin structure on the palate and a smooth finish.
With a cool continental climate, diverse soil types, unpolluted air and free-flowing crystal-clear waters.
Loads of blackcurrants with cedar wood undertones on the nose with a hint of smokiness and tobacco leaf, creating a complex wine.
Grapes are hand harvested at 24.5 – 25.5 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 10-14 days of extended skin maceration takes place before pressing and barrelling in 225l French oak. Malolactic fermentation is completed in barrel and maturation is over 15 months in tight and medium grain oak.
Red Meat, venison and rich cheese.