De Trafford, Cabernet Sauvignon 2018
David Trafford, owner and winemaker, enjoyed a successful career as an architect before changing direction and pursuing his passion for winemaking. His wife, Rita, is a qualified chef and artist. Each of the De Trafford labels is designed by one of the dynamic pair.
Cabernet Sauvignon is one of only two wines, along with Merlot, De Trafford has released every year since its maiden vintage in 1992. They have made a serious name for themselves in those past three decades.
The Cabernet Sauvignon grapes used for this wine are sourced from four different blocks on seperate high altitude vineyards. They’re grown on decomposed granite, and range from nine to twenty-four years of age, producing deliciously concentrated berries.
This wine has a nose of fresh cranberry and raspberry. They carry over to the palate with fruitcake, sweet spice, a slight savouriness, and a long dry finish. It’s a wine with poise and finesse, but one that is also rich and indulgent. Drink now to 2035.
Only 4 left in stock
1 st block 24-year-old vines on 7 wire vertical trellis. Mix of 6 different clones on 101-14 rootstock. Elevation393 vineyard. – high altitude mountain slope. Soil deep red Hutton decomposed granite. Yield 3 tons / ha. (18hℓ/ha) 2 nd block 15-year-old vines on 7 wire vertical trellis. Clone CS169, 46 & 163 on 101-14 rootstock. North facing Keermont vineyard. Soil deep red Hutton decomposed granite. Yield 9 tons / ha (54hℓ/ha) 3 rd block 9-year-old vines on 7 wire vertical trellis. Clone CS23 on R110 rootstock. Elevation393 vineyard. – high altitude mountain slope. Soil deep red Hutton decomposed granite. Yield 4 tons / ha. (24hℓ/ha) 4 th block 19-year-old vines on 5 wire vertical trellis. Clone CS20C on 101.14 rootstock. East facing Keermont vineyard. Soil deep red Hutton decomposed granite. Yield 3 tons / ha. (18ℓ/ha) These yields equate to around 1,2kg of fruit per vine, arguably the threshold to produce GREAT wine!
Another excellent vintage to follow 2017 after 2 years of drought. Winter started a bit late but was cold enough to get dormancy off to a good start. Bud break started late as winter dragged on into September. The early growing season was windy with cold and wet periods leading to uneven flowering and berry set resulting in lower yields. The rest of the growing season was dry and hot followed by much cooler temperatures in February with especially cool nights. Disease pressure was very low and the late start to harvest we had healthy grapes with small bunches and small berries. Harvest a little later than usual with very little rain problems. Similar, elegant vintage to 2017 with a lower acidity and little more fruit. Harvest date: 05/03/2018 – 20/03/2018 @ 23,2 – 25,6 Balling. PRODUCTION 100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30ºC. including pre fermentation and post fermentation soaks with regular punch downs for up to 15 days, depending on each parcel. Wine drained directly to barrels, together with single pressing from traditional basket press for malolactic fermentation. 35% new French oak was used from high quality coopers. Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. Minimal use of sulphur and nothing else added. Bottled unfiltered by hand on the property. Bottling date: 23/01/2020 Production: 933 x 12 x 750ml; 150 x 1,5L; 20 x 3L.
Deep, youthful red colour. Bright red berry and dusty spice nose typical of the higher Helderberg slopes and some fynbos / herbaceous character. Intense, but fine and complex. Elegant, full, velvet textured palate with plenty of red berry, fruitcake and savory notes. Long dry finish. Delicious with most red meat dishes. Butterfly leg of lamb on the braai with wild rosemary a personal favourite. Drink 2022 to 2035.’
Barbecued lamb stuffed with rosemary and garlic.