Reserve No1 Cabernet Sauvignon
WINEMAKING
Grapes were harvested at approximately 24 to 25 degrees Balling followed by de-stemming and cold-soaking for 48 hours. Fermentation started spontaneously from wild yeasts on the skins of the grapes. Commercial yeast was added to ensure optimal fruit-extraction. Alcoholic fermentation lasted for 14 days. After fermentation, the wine was left on the skins for an extended period to ensure a softening of the phenolic compounds resulting in an elegant smoothness on the palate.
Further maturation took place in first & second fill French oak barrels for 24 months.
TASTING NOTE
This handcrafted Cabernet Sauvignon has layers of ripe blackcurrant and spices on the nose and is well balanced with savoury notes on the palate. Slow cold fermentation and longer barrel ageing add complexity and elegance to this polished wine. A full-bodied wine with excellent ageing potential.
Delicious with grilled beef or any red meat dishes.
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South Africa
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South Africa
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