Kleine Zalze Family Reserve Cabernet Sauvignon 2008
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Kleine Zalze Family Reserve Cabernet Sauvignon 2008

contact us
  Kleine Zalze Wines
Phone +27.218800717
Fax +27.218800716
eMail quality@kleinezalze.co.za
URL www.kleinezalze.co.za
Address P.O. Box 12837
Die Boord
Stellenbosch
7613
South Africa

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our wines » Kleine Zalze Family Reserve Cabernet Sauvignon 2008

R 231 per bottle
R 1387 per 6 bottle casedelivered to your door in ZA 		Buy

technical analysis
Winemaker :  Johan Joubert
Main Variety :  Cabernet Sauvignon
Alcohol :  14.5  %vol
pH :  3.30
RS :  3.8 g/l
Total Acid :  7.0 g/l
Appellation :  Stellenbosch
characteristics
Type :  Red
Style :  Dry
Body :  Full
Taste :  Fruity
WOODED

 
accolades
Winemakers' Choice Awards 2012 - Diamond Award in the Red Category
Veritas Wine Awards 2012 - Silver Medal
International Wine Challenge 2012 - Bronze
 
tasting notes
On the nose, this wine shows well integrated sweet-fruited cherry fruit with blackberry flavours following through to the palate with great length. An alluring combination of blackberries and cedarwood flavours delivers a lingering aftertaste.
 
ageing potential
This 2008 Cabernet Sauvignon can be matured for 8-10 years.
 
blend information
100% Cabernet Sauvignon
 
food suggestions
This full-bodied wine will complement a variety of red meat dishes especially game and ostrich, barbecued lamb chops and rump or T-bone steak. It can also be enjoyed with matured Blue cheese.
 
in the vineyard
This Cabernet Sauvignon block right on the top of the hill of the Kleine Zalze farm consistently deliver the grapes for our Family Reserve wine. The water retention on this lime/clay soils ensured that optimum moisture were provided for the 2007 ripening vintage period. The conditions of the harvest resulted in small berries that produced concentrated fruit flavours and gave the wine its deep red colour.
 
about the harvest
Grapes were hand-harvested at optimum ripeness, which was reached at 25°B, to ensure full bodied fruit, ripe and juicy tannins.
 
in the cellar
Prior to crushing, the grapes were hand chosen on the sorting table to ensure that only the purest fruit would be used for this wine. After crushing and three days of cold soaking, the grapes were inoculated with yeast. During fermentation the juice was regularly punched down and pumped over for maximum colour and flavour extraction. Extended skin contact was given, before maturation took place in 100% first fill French oak barrels for 20 months.
 
  
 
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