Cabernet Sauvignon 'Stellenbosch', Leeu Passant
A blend of parcels from the cooler parts of Stellenbosch. From one parcel of 39 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Firgrove; 2 parcels planted on the slopes of the Helderberg Mountain and one parcel planted in the deep decomposed Granite soils of the Polkadraai Hills.
Hand harvested grapes are cooled in our cold room then destemmed into tank. Minimal sulphur is added, and no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins without inoculation and the wine is pigeaged or pumped-over twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasts from 7 to 10 days. After fermentation, a couple of weeks skin contact is given, and the wine is then drained and pressed to barrel. The wines are racked and blended in Spring and bottled after 20 months in barrel.
Maturation: 20 months in 500L French oak barrels; 30% new.
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