sc_3P_cab_10

Varietal: 90% Cabernet Sauvignon, 5% Merlot, 5% Petit Verdot
Clone: CS46C, CS163C, CS27A
Rootstock: Richter 110, 99
Fruit source: Oude Nektar farm in Jonkershoek Valley (Block 5)
Yield: 4.2 tons/hectare
Total production: 3995 bottles
Alcohol: 14.69%
Total Acid: 5.6
Residual sugar: 1.6
Total extract:  31.2 g/l
Age of vines: 22 years at harvest
Trellis: 5-wire vsp
Irrigation: supplemental drip irrigation
Vineyard elevation: 270-290m
Slope: South Westerly

Details of vinification and oaking:

This wine is based on our best block of cabernet — a higher elevation block with a finely textured decomposed granite soil with a clay sub-soil and a gentle Southwest-facing slope. The wines made from this vineyard (including our single-vineyard syrah) always seem to have good ripeness coupled with good natural acidity and a unique floral note that sets it apart from our other blocks of cabernet. There are five different clones within the block, but I usually focus on just three that have quite different characters: clone 46 which is well structured, but with less forward fruit; clone 27 which varies from vintage, but tends to have a firm tannin; and clone 163 which is quite fruit forward. The grapes for this wine were hand-harvested in mid March. They were picked into small lug boxes and cooled overnight in a refrigerated container to about 14 degrees C., then de-stemmed and carefully hand-sorted and crushed into small open fermentation vats and cold-soaked for 2-3 days until natural fermentation started. The following day they were inoculated with a mix of yeasts, half with a South African strain and the other half with an imported Bordeaux yeast. About 20% of the wine was fermented with natural yeasts. Regular, vigorous punchdowns were given every 2-4 hours for the first half of fermentation, then every 6-8 hours thereafter. The wine was basket pressed and racked directly to barrel for malo-lactic fermentation and subsequent barrel maturation. A mix of coopers was used, all French oak, all 300 litre, about 70% new and the balance second-fill. The wine was bottled without fining or filtration after 22 months barrel maturation.