6 x Cabernet Sauvignon Reserve

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R 1,404.00
R 1,404.00
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The wine is full bodied and intense with mulberry, plum and black currant that. The suggestion of smoky undertones generates a full taste experience that lingers making each sip distinct.

Cabernet Sauvignon Reserve is one of the three classic noble varieties and the most recognizable of the red wines globally. It is a truly global wine.   The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential.  In cooler climates like ours, the Cabernet Sauvignon tends to produce wines with complex aromas that include, blackcurrant, peppers, plum, mints, and cedar which will all become more pronounced as the wine ages.

Vinification
The grapes came in at a Balling count of 23. The primary fermentation was done in our open tanks and fermented at 28 Deg for 5 days. The cap was punched through manually regularly. After this the wine was transferred to stainless steel tanks to complete the Malolactic fermentation until dry.

Food Notes
It goes well steak, venison, roasts, cheese boards and winter evenings - Open 20min before serving - Decant vigorously to release the deep aromas. - Best served between 18-22 deg C

Maturation
The wine was matured in new 300L French Oak Barrels for 36 months. The wine was bottled in 2019 and is ready to drink. It will keep well
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Description

The wine is full bodied and intense with mulberry, plum and black currant that. The suggestion of smoky undertones generates a full taste experience that lingers making each sip distinct.

Cabernet Sauvignon Reserve is one of the three classic noble varieties and the most recognizable of the red wines globally. It is a truly global wine.   The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential.  In cooler climates like ours, the Cabernet Sauvignon tends to produce wines with complex aromas that include, blackcurrant, peppers, plum, mints, and cedar which will all become more pronounced as the wine ages.

Vinification
The grapes came in at a Balling count of 23. The primary fermentation was done in our open tanks and fermented at 28 Deg for 5 days. The cap was punched through manually regularly. After this the wine was transferred to stainless steel tanks to complete the Malolactic fermentation until dry.

Food Notes
It goes well steak, venison, roasts, cheese boards and winter evenings - Open 20min before serving - Decant vigorously to release the deep aromas. - Best served between 18-22 deg C

Maturation
The wine was matured in new 300L French Oak Barrels for 36 months. The wine was bottled in 2019 and is ready to drink. It will keep well