Dry Red Wine ‘Western Cape’, Leeu Passant
From one parcel of 36 year old dry farmed bush vine Cabernet Sauvignon planted in deep alluvial soils of Stellenbosch; one 115 year old dry farmed bush vine Cinsault vineyard (South Africa’s oldest registered Red Wine Vineyard) planted in deep sandy alluvial soils in Wellington; one parcel of 93 year old (SA’s 2nd oldest registered Red Wine Vineyard) dry farmed bush vine Cinsault planted on the lower eastern slopes of Franschhoek mountains; and a parcel of high altitude Cabernet Franc planted on the mid slopes of the Helderberg mountain in Stellenbosch. Grapes are cooled, whereafter they are crushed and destemmed into tank, and 25-50% whole clusters are added to the Cinsault and Cabernet Franc. Native fermentation takes place and the wine is pigeaged twice per day. The wines are racked and blended, aged in 30% new 225L French oak barrels for eighteen months, and then bottled. ABV 13.5%, pH 3.79. 418 cases produced.
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Press & Reviews
–Neal Martin, Robert Parker’s Wine Advocate