Obikwa Cabernet Sauvignon 2011
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Obikwa Cabernet Sauvignon 2011

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  Obikwa Wines
Phone +27.218097000
Fax +27.218864611
eMail info@obikwa.co.za
URL www.obikwa.com
Address Distell, Aan-de-Wagen Road
Stellenbosch
7600
South Africa

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our wines » Obikwa Cabernet Sauvignon 2011

technical analysis
Winemaker :  Deon Boshof
Main Variety :  Cabernet Sauvignon
Alcohol :  13.58  %vol
pH :  3.75
RS :  6.21 g/l
Total Acid :  5.28 g/l
Extract :  30.1
Balling :  23-25 °
Appellation :  Stellenbosch
characteristics
Type :  Red
Style :  Off Dry
Body :  Full

 
accolades
2011 Wine Magazine's Cabernet Sauvignon Review - Best Value Award: 4 stars
2011 Wine Magazine's Ultra Liquors Best Value Award - Value Award
 
tasting notes
Colour: Bright ruby red.
Bouquet: Prominent red fruit and oak spices.
Taste: Full-bodied with cherries and intense fruit flavours, followed by delicate oak spices and firm tannins.
 
ageing potential
Ready to drink now, but the wine will gain in complexity and character over the next two years.
 
blend information
100% Cabernet Sauvignon
 
food suggestions
Enjoy this wine with poultry, veal and red meat dishes.
 
in the vineyard
Background: Taking its name from one of the early peoples at the Cape, these are down to earth, adventurous wines expressing their true varietal character and rich, ethnic charm. Palate please with a sense of fun as depicted by the bright yellow ostrich with its remarkable long neck, these wines are a tribute to the intrepid OBiKWA people for whom the ostrich represents a life source and trusted companion. This wine is made in the Adam Tas cellars in Stellenbosch.

The Vineyard (Viticulturist: Annelie Viljoen)Grapes were sourced from a selection of the Cape's top vineyards in Stellenbosch, Paarl, Wellington and Robertson, and harvested at optimal ripeness to achieve the fruit-driven character of the eventual wine.
 
about the harvest
Grapes were harvested by hand in February and March at between 23° - 24° Balling.
 
in the cellar

Each vineyard block was separately vinified. The grapes were fermented at low temperatures (between 20° - 25° C) to retain fruit flavours. In addition, 3 days' maceration helped to preserve flavour while giving intensity of colour to the wine. The skins were then removed, pressed and malolactic fermentation completed.
 
  
 
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other vintages

Obikwa Cabernet Sauvignon 2012 Deon Boshof Cabernet Sauvignon
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Obikwa Cabernet Sauvignon 2010 Deon Boshof Cabernet Sauvignon