Cabernet Sauvignon 2007

Mooi Bly’s Cabernet Sauvignon is made from handpicked grapes selected from our blocks on the higher lying slopes of the farm. At harvest the grapes had a sugar level of 26 Balling and 7.2 g/l acidity.

After destemming and crushing the mash went through a cold soak for 2 days whilst punching by hand permanently, so all the bits and pieces that slipped through the crusher are taken out. This ensures that the grape juice is 100% pure before it is inoculated with yeast to start the open fermentation process. During this process the wine is worked every 3 hours, day and night, to extract the entire colour and flavour from the skins and kept at 25 degrees.
After fermentation 2/3 of the wine is put in French and Rumanian oak barrels partly new and second fill, while the rest is transferred into stainless steel tanks. Here the wine went through malolactic fermentation and ages for 14 months.
The intensive working of the wine during fermentation results in a full, though fruity wine. The bouquet as well as the pallet is filled with red fruits, like cherries and ripe berries. The wood gives this wine a full, soft character and smooth tannins.
Although it is a young wine, it is already mouth filling and soft from early age. Due to the acidity of 5.8 g/l this wine has as well the potential to age for a couple of years in the bottle.

Alcohol: 14.5% - Total Acidity: 5.8 g/l - Residual Sugar: 2.8 g/l - PH: 3.4