Tasting Notes
Cassis and dark fruits on the nose that follow to the palate.
Ageing Potential
The wine was matured in small French oak barrels (300 and 225li) for 30 months and bottle matured for 30 months. No fining was used after blending and it was bottled in November 2019. No filtering of the wine was undertaken except at bottling when a 5-micron filtration was used. Thirty months in bottle before release. Only 870 bottles produced. The wine was matured in French oak for 30 months and bottle matured for 30 months. A full-bodied red wine with good structure that will develop for several years.
Food Suggestions
Fillet of beef, venison and roast turkey. Also 70% cocoa Belgium dark chocolate
In The Vineyard
Most of the vines are trellised with drip irrigation on the farm Dekkersvlei in Klein Drakenstein near Paarl at
254 meters above sea level
About The Harvest
The Mellasat Cabernet Sauvignon was harvested on the 9 March 2016.
In The Cellar
Yeast (Laffort Zymaflor FX10) inoculated within 48 hours after crushing then fermented for 8 days on skins at an average temperature of 24 degrees C. Malolactic fermentation induced in tank and completed within seven weeks.
