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Maastricht Cabernet Sauvignon
Maastricht Cabernet Sauvignon
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R 182.00
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R 182.00
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From the vineyard
The fertile Durbanville soil, quality of the dry-land Cabernet Sauvignon grape, as well as the high rainfall, warmer summer days and cooler nights all contribute to the quality of Maastricht wines.
In the cellar
The grapes for the 2017 Cabernet Sauvignon originates from the Oatlands vineyard. The grapes were picked at 25.0 °balling, after which they were de-stalked and crushed into stainless fermenters. The must was inoculated with WE372.
During fermentation, aerated pump-overs were performed four times a day. The fermented wine was allowed three days of post-fermentation maceration prior to pressing.
Malolactic fermentation was done in barrel. Total ageing in French oak lasted 12 months, with a single racking during maturation.
30% new oak was used.
Analysis
ALC: 15.3 %
RS: 2.2 g/L
pH: 3.52
TA: 6.2 g/L
The fertile Durbanville soil, quality of the dry-land Cabernet Sauvignon grape, as well as the high rainfall, warmer summer days and cooler nights all contribute to the quality of Maastricht wines.
In the cellar
The grapes for the 2017 Cabernet Sauvignon originates from the Oatlands vineyard. The grapes were picked at 25.0 °balling, after which they were de-stalked and crushed into stainless fermenters. The must was inoculated with WE372.
During fermentation, aerated pump-overs were performed four times a day. The fermented wine was allowed three days of post-fermentation maceration prior to pressing.
Malolactic fermentation was done in barrel. Total ageing in French oak lasted 12 months, with a single racking during maturation.
30% new oak was used.
Analysis
ALC: 15.3 %
RS: 2.2 g/L
pH: 3.52
TA: 6.2 g/L
750ml.
Made in Tygerberg, South Africa.
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