Durbanville Hills Bastion 2006

Name: Durbanville Hills Bastion 2006
Brand: Durbanville Hills
SKU: 18794

Colour: Ruby red
Bouquet: Berries and prunes with spicy, smoky undertones.
Taste: A full-bodied wine with a soft and velvety mouth-feel and a lingering fruity aftertaste.

The winemaker recommends serving this with robust dishes such as game poultry, smoked dishes such as cassler and sausage, venison and red meats.

To buy our wines in South Africa, please click here

variety : Cabernet Sauvignon [ 51% Cabernet Sauvignon, 49% Shiraz ]

winery : Durbanville Hills Wine

winemaker : Louw Engelbrecht

wine of origin : Coastal

analysis : alc : 13.67 % vol rs : 1.7 g/l pH : 3.67 ta : 6.2 g/l

type : Red wooded

pack : Bottle closure : Cork

in the vineyard :

Vineyard Consultant: Johan Pienaar
The unique character of this wine lies in the influence of the different vineyards from which the grapes were sourced. The grapes were chosen from various north-east facing, low-yield vineyards, mostly located around 250 m above sea level and grown in deep red soils with good water retention properties. The Cabernet Sauvignon was sourced from the centre valleyâ€™s medium high slopes whilst the Shiraz block is on a slightly higher location where the wind helps to control the vigorous growth so typical of
this variety.

Bastion
The oldest surviving building in South Africa is the Castle in Cape Town, built over a 13 year period between 1666 and 1679 to replace the small clay fort of Commander Jan van Riebeeck built in 1652. The pentagonal fortification boasts five bastions from where cross fire could protect the maritime replenishment station and itâ€™s Commander, who turned out to be the Capeâ€™s first winemaker. The bastions inspired the architects that designed Durbanville Hills Winery to supply the cellar with our very own bastion ensuring an outlook point over Table Bay with magnificent Table Mountain on the one side and Robben Island on the other.

about the harvest: The Shiraz grapes were picked in late February before shrivelling set in, when the tannins and fruit had reached optimum ripeness. The Cabernet Sauvignon was picked three weeks later at full ripeness. Picking was done by hand to ensure a selection of only the best in the vineyard.

in the cellar : After cold maceration, the grapes were fermented and given extended maceration. Maximum fruit colour and tannin extraction from the skins was made possible through continuous timer-regulated pump-over cycles. The fermenting juice was kept in oxygen-poor tanks, which remained closed, whilst the skins remained fully immersed during the entire fermentation and maceration period. After malolactic fermentation, the Cabernet Sauvignon and the Shiraz was matured separately for 12 months in small wood, using a combination of new and second and third-fill French and American oak. The final blend chosen from various combinations consists of 51% Cabernet Sauvignon and 49% Shiraz.

email the winery

email this page

find our wines in :