VINEYARD
80% Cabernet Sauvignon
20% Cinsault
W.O. Swartland
Koffieklip Soils on the
Jakkalsfontein Farm, Paardeberg
VINIFICATION
The old school way of making Cab's in South Africa, always included some (or a lot) of Cinsault. The Cinsault brings a lively fruit component to the dark ripe flavours of Cabernet Sauvingnon.
The grapes are harvested in mid
February to ensure ripe tannins. 10% whole bunches were crushed in the bottom of a cement
conical tank and the
rest of the grapes destemmed on top.
15 days maceration,
pressed and aged in
old barrels for 14 months.
SERVING TEMP'
South African room
temperature.
(AKA rather start cold
and let it warm up in
your glass.)
DRINK WHEN
ENJOY WITH
Make that Sunday roast lamb in a mediterranean style with lots of tomatoes, aubergine and olive oil and serve the Vino pH
Cab/Cinsault.
The wine could easily be put away for another 8-10 years.
But the Swartland climate ripens the Cabernet's tannins in such a way that the wine is readily accessible.
Address
Wolkloof Farm, Langbergpad, Piket-Bo-Berg, Piketberg, 7320, South Africa
Phone
+27 76 642 1336
