Fleur du Cap Cabernet Sauvignon 2004

Fleur du Cap Cabernet Sauvignon 2004

The wine is deep ruby red in colour with ample black berry and cherry flavours coupled with nutty aromas and cigar box nuances. On the palate the wine shows rich, ripe fruit and nutmeg flavours with a good tannin structure and a long lasting finish.

This wine is ideal to serve with game meat and birds, but goes equally well with hearty stews, strong-flavoured herbs and cheeses.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winemaker : Justin Corrans
wine of origin : Coastal
analysis : alc : 14.29 % vol  rs : 2.5 g/l  pH : 3.35  ta : 6.6 g/l  
type : Red  body : Medium  taste : Fragrant   wooded
pack : Bottle  

AWARDS

Veritas 2006 - Bronze

in the vineyard : The continued success of the Fleur du Cap range of wines is the result of a team approach at The Bergkelder that starts with meticulous vineyard selection and is driven by an overriding passion for winemaking and constant experimentation to create a new generation of superior quality wines. The wines are shaped in perfect harmony with the forces of nature to capture the highly sought-after qualities of varietal character and terroir.

Terroir
Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. The climate is mild with south and east facing slopes offering protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow growing crops. Soils are predominantly medium-textured and well drained with good water holding capacity.

The vineyards (Viticulturist: Bennie Liebenberg)
The grapes were selected from vineyards in the Stellenbosch area. The 15 year-old vines produced a yield of 6-8 tons/ha. The 5-wire hedge system was used for trellising and pest and disease control was implemented according to South African IPW standards.

about the harvest: The grapes were handpicked at 25º Balling at the beginning of March.

in the cellar : In the cellar the juice fermented on the skins for 7 days at 28ºC. After malolactic fermentation the wine was matured in wood for 18 months – 30% in new French oak casks, 5% in new American oak casks, 40% in second-fill casks and 25% in third-fill casks.

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