Cabernet Sauvignon 2010

Boekenhoutskloof, fact sheet (hentet 18. okt. 2026): 2010 Boekenhoutskloof Cabernet Sauvignon – område: ikke angivet; druer: Cabernet Sauvignon. Producentens noter (engelsk): These sandy north-facing slopes were planted with the CS14 and CS163 clones in 1991. In 2010 the Cabernet Sauvignon was picked on 4 different days between March 10th and April 1st. After 5 days of cold maceration the primary fermentation was started with a specific yeast from Anchor, WE 372. Delestage and mainly remontage (depending on the phenolic ripeness of the batch) was done 3 times per day for just under 2 week. The temperatures during fermentation are slightly higher than with the Syrah and peaks at 30-31°C. 100% new French oak (Sylvain) is used for the Cabernet Sauvignon seeing that it’s got the structure and depth of fruit to support 27 month of maturation in 100% new French oak. Egg-white and a loose bulk filtration is done before bottling.