Middelvlei Cabernet Sauvignon 2006

The grapes for this wine were derived from a four hectare vineyard, planted in 1990 at 3,704 vines per hectare, and at an altitude of 160m above sea level. The vines, planted on a west-facing slope, are trellised in order to keep the grapes cool and healthy.

The rainfall during the winter before the vintage, as well as the growing season (September – December) was less than average. The annual rainfall was 680mm for the 2005/2006 season compared to the long-term annual average of 700mm.

The harvest took place on 24 February 2006. The grapes were picked by hand - at an average sugar level of 24° Balling - and placed in small baskets to prevent bruising.

In the cellar, the juice was given eight days’ skin contact in open tanks. It was inoculated with yeast type WE 372 and left to ferment at 24° C. Secondary malolactic fermentation was completed on 21 April 2006. The wine was matured in 70% French oak  and 30 American oak for 12 months – 70% was matured in 2nd fill barrels and 30% new oak barrels.

Winemaker’s comments
The appearance is a deep ruby-red. On the nose you’ll find intense dark cherry and blackberry flavours. The palate shows a medium-bodied wine, luscious fruit and subtle tannins with a lingering aftertaste.

Analysis
Alcohol: 14% vol
Acidity: 5,5
pH: 3,62 g/l
Residual sugar: 3,8   g/l

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