Capaia Cabernet Sauvignon / Merlot 2019

Accolades:
Gilbert & Gaillard – Double Gold

Ageing Potential:
5 – 7 years from vintage.

Blend Information:
59% Cabernet Sauvignon, 21% Merlot, 15% Shiraz, 3% Petit Verdot and 2% Cabernet Franc

Food Suggestions:
Enjoy with hearty dishes, such as roast lamb and beef, coq au vin and pasta bakes.

In The Vineyard:
Picked at optimum ripeness, these grapes are destemmed and undergo natural fermentation in large French-oak fermenters.

In The Cellar:
Alcoholic fermentation lasts about 21 days during which gentle pump-overs encourage delicate flavour and colour extraction. Pressing of the skins
when fermentation is completed, the wine is transferred to barrels for malolactic fermentation. The individual components of the Cabernet Sauvignon and Merlot blend are kept separate for a period of 6 months before being carefully blended. Thereafter the blend spent 12 months in 2 nd and 3rd fill French-oak barrels.

Additional Information
The 2018 harvest season was really challenging, due to a prolonged drought, accompanied by water restrictions. The dry weather throughout the season had its advantages as vines were healthy with limited incidences of pests, diseases or rot.

Winemaker:
Stephan von Neipperg, Bernabé Strydom, Stephan Potgieter

Main Variety:
Cabernet Sauvignon

Alcohol:
13.5 %vol

Type:
Red

Style:
Dry

Body:
Full

Taste:
Fragrant

pH:
3.57

RS:
2.9 g/l

Total Acid:
5.4 g/l

SO2:
67 mg/l

Free SO2:
27 mg/l