Eikendal, Cabernet Sauvignon 2012
RAKQ managed to convince the farm to open their library and release their 2012 Cabernet Sauvignon – the current release is 2020!
“…Almost too good to be true, but will surely benefit from time in bottle”, Christian Eedes (2015)
Massive dark fruit concentration, violets and attractive oak on the nose. Good freshness and ripe tannin.
Only 6 left in stock
Situated in the “Golden Triangle” of wine growing, at the foot of the Helderberg mountains, Eikendal vineyards flourish in a mountain and maritime microclimate, ideal for the production of quality wine.
Great wine makes one dream. Please take care of this wine as it is exceptional. A lot of blood, sweat and tears went into producing this stellar wine. 2012 is our best vintage since the infamous 2009 vintage.
Planted in 2003 in rows running in an east-west direction. Clone 163 – fruit-driven and upfront and Clone 46 – structured and serious. Trellised in a VSP system with plantings 1.2 x 2.4m. Canopy height of approximately 1.4m with vines height of 40cm off the ground. Leaf removal on Clone 163 is done on both sides of the bunches, whilst leaf removal on Clone 46 is only done on the morning side to increase light intensity and fruit concentration. Picking dates are determined by sugar loading and berry aromatic sequence. Irrigation is done via Leaf Water Potential and determined by a pressure chamber. ‘Koffieklip’ soil of approximately 1m in depth at the bottom of the Helderberg Mountain, 8km from False Bay. All this adds to premium quality.
Picked by hand. Berry sorting. Cold soaking of up to 14 days. Long slow natural fermentation with one punch down by hand per day. Fermentation took up to 40 days. Natural malolactic fermentation in barrels. Matured in custom-made barrels – by our suppliers: Bruno Lorenzon (Burgundy), Chassin (Burgundy) and Boutes (Bordeaux) – for for up to 16 months. The different blocks and clones were then blended and bottled with minimum filtration.
Pair with Roasted Pork Shoulder, Côte de Boeuf, Cheese.