RHANLEIGH CABERNET
SAUVIGNON
Viticulture and winemaking:
The vineyards are planted in a combination of
weathered shale soils as well as loamy clay soils
with free lime. North/South row direction
Trellised vineyards on a 5 wire Perold system.
The vines are diligently pruned during the winter
and suckering takes place in spring to prevent
overcropping. Green or unripe bunches are
dropped before harvest. Hand harvesting was
done from mid-March till mid-April.
Fermentation took place in stainless steel tanks
with 3 aerated daily pump overs as well as
aeration to ensure good extraction as well as
sufficient colour stabilization. After malolactic
fermentation, the wine was racked, and fire
toasted French oak staves were added at a dose
of 1.5g/l. The wine spent 5 months on the oak
and was then filtered and bottled.
Tasting notes:
Deep ruby red in colour. This wine shows ample
blackcurrant, maraschino cherries and a slight
mintiness on the nose. The tannins are
perceivable but ripe and in good balance with the
acidity and fruit on the palate.
Technical Information
Alc: 14% RS: 4.4g/l pH: 3.59 TA: 5.3g/l
Winemaker
Henry Conradie