Description
CELLAR INFORMATION After de-stemming, only 20% of grapes were crushed slightly. The rest were kept whole cluster. All grapes were transferred to open plastic fermenters. Skin contact was done for 3 days, after which some bins were inoculated with yeast and the rest underwent wild fermentation. Malolactic fermentation started spontaneously. Wine was matured for 43 months in French oak barrels. VINEYARD INFORMATION SOURCE: This 2009 Cabernet Sauvignon was produced from fully ripened grapes harvested from Haut Espoir in the Franschhoek region.
WEATHER: Prior to ripening, the conditions were extremely dry. This however ensured great quality Cabernet Sauvignon.
HARVESTING: The grapes were hand harvested in the coolness of early morning on the 4th of April.
