Zevenwacht Cabernet Sauvignon 2021

Name: Zevenwacht Cabernet Sauvignon 2021
Brand: Zevenwacht
SKU: 50367

The wine is classic and elegant with aromas of black currant, blueberry and graphite with underlying notes of liquorice and cigar box. Dark blackberry and plum flavours dominate the palate supported with a firm yet well integrated tannin structure and lingering finish.

Well paired with steak, slow braised beef short rib or a hearty oxtail stew.

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variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Zevenwacht Wine Estate

winemaker : Hagen Viljoen

wine of origin : Stellenbosch

analysis : alc : 14.27 % vol rs : 3.4 g/l pH : 3.71 ta : 5.1 g/l

type : Red style : Dry body : Full taste : Fragrant wooded

pack : Bottle size : 750ml closure : Cork

ageing : Superb to drink now but excellent aging potential 5 – 10 years.

Zevenwacht Wine Estate, situated on the beautiful Stellenbosch Wine Route is a modern wine farm with a 300 year history. Owned and managed by the Johnson Family, the Estate has a strong commitment to historic and cultural preservation, as well as conservation of the surrounding indigenous environment. Two prime farming locations provide the grapes for the Zevenwacht winery. The home vineyard on the Estate’s panoramic 450 hectare maritime influenced property, supplies the majority of the grapes. The farm Zevenrivieren, situated at the crest of the Helshoogte Pass, provides winemaker, Hagen Viljoen, with a boutique selection of grapes that add to the fascinating variety of the wines.

in the vineyard : These West South-West facing decomposed granite slopes are at an altitude of 100– 150m above sea-level. The cooling sea breezes from the nearby Atlantic Ocean, keeps the vines and their fruit cool during the warmer days of the ripening period. In turn, this allows for the maximum flavour, colour and tannin development. The vines are trellised on a seven-wire hedge system and receive only supplementary drip irrigation.

about the harvest: The grapes were picked at 24.5 Brix and lightly crushed into 10-ton open top fermenters.

in the cellar : The must was fermented at a regulated 27oC with regular pump overs. The wine underwent malolactic fermentation in tank, after which it was racked and then returned to 30% new French oak barrels, for 14 months.

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