Cabernet Sauvignon 2006 Tasting Notes:                      

Bright ruby red, high-pitched aromas of plums, bitter chocolate and cedar wood. Integrated tannins, well balanced, full bodied with along finish of currant, mint and a strong fymbos character.

Food Accompaniments:

Very good with lamb especially lamb shanks, steak and red meat generally, rich pastas.

Winemaker's Notes:

Phenolically ripe grapes are handpicked, cooled before a gentle crushing, open fermented in 600kg lots, hand punched down three times daily, and put into the barrel at 5 degrees Balling to finish fermentation in barrel.  The wine is racked three times before bottling a year later and is further aged in bottle for at least a year before release.  We feel we have a special site and our goal is to bottle what comes from the vineyard.  We add only yeast and minimal sulfur to the wine and take nothing out.  Our goal is a limited edition, terroir driven wine that is drinkable now as well as able to mature further in the bottle.

Alcohol:                15.5%

pH:                         3.7

Total Acid:            6.1

Decanter World Wine Awards   -   Silver

Old Mutual Trophy Wine Show   -   Bronze

Swiss Air International Wine Awards - Seal of Approval

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