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Typical Cabernet Sauvignon nose followed by gentle berry fruit and spice.
TASTING NOTES
Rich fruit flavours with hints of tobacco and dark chocolate combine to stunning effect in this fullish-bodied wine. A great partner for meat casseroles and venison dishes.
IN THE CELLAR
The grapes are crushed and transferred to fermentation tanks where they are pumped over regularly. After alcoholic fermentation the wine is racked and the skins are gently pressed. The tanks are inoculated with malolactic bacteria to complete the secondary fermentation. After maturation of some months the wine is blended and sterile filtered prior to bottled.
BLEND INFORMATION
Cabernet Sauvignon
GRAPE VARIETIES :
White cultivars are Chardonnay, Sauvignon Blanc, Chenin Blanc and Viognier.
Seidelberg is planted at a ratio of 80 percent red and 20 percent white grape varieties.
The red varieties are Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Pinotage, Malbec and Mouverdre.
We also have a small amount of Muscat de Frontignan, which is used in our dessert wine.
HARVEST :We harvest by hand in baskets and use sorting tables to remove any bunches which do not meet our
stringent quality standards. Only the best, most carefully tended and selected grapes are used in the making of Seidelberg wine.
CELLAR: The grapes are transported to the destalker in baskets or small wooden bins in order to keep them in the
best possible condition. On arrival at the cellar the grapes are weighed, then sorted before passing through the crusher
and into the cellar.
WINE MAKING: Our winemaking team begin the painstaking process of turning high quality fruit into premium wines,
each with the individual character which typifies Seidelberg wines.
EVOLUTION : Using a tried and tested mixture of centuries old tradition combined with modern technology,
they carefully nurture each batch of grapes through every stage of their evolution all the way to the bottle.
YEAST: Each wine is inoculated with a specific yeast to bring out the best in that particular cultivar.
THE WINE:Many of our red wines are still fermented the old way, in open fermentor, because we know
that it will bring out the best in them. Oak barrels from a wide variety of cooperages are used as a subtle complement
to the rich, complex flavours of the wines.
TECHNICAL ANALYSIS
Winemaker Cerina de Jongh
Alcohol 13.32 %vol
pH 3.91
RS 3.3 g/l
Total Acid 5.3 g/l
Volatile Acidity 0.53 g/l
SO2 89 mg/l
Free SO2 33 mg/l
Appellation Coastal
TASTING NOTES
Rich fruit flavours with hints of tobacco and dark chocolate combine to stunning effect in this fullish-bodied wine. A great partner for meat casseroles and venison dishes.
IN THE CELLAR
The grapes are crushed and transferred to fermentation tanks where they are pumped over regularly. After alcoholic fermentation the wine is racked and the skins are gently pressed. The tanks are inoculated with malolactic bacteria to complete the secondary fermentation. After maturation of some months the wine is blended and sterile filtered prior to bottled.
BLEND INFORMATION
Cabernet Sauvignon
GRAPE VARIETIES :
White cultivars are Chardonnay, Sauvignon Blanc, Chenin Blanc and Viognier.
Seidelberg is planted at a ratio of 80 percent red and 20 percent white grape varieties.
The red varieties are Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Pinotage, Malbec and Mouverdre.
We also have a small amount of Muscat de Frontignan, which is used in our dessert wine.
HARVEST :We harvest by hand in baskets and use sorting tables to remove any bunches which do not meet our
stringent quality standards. Only the best, most carefully tended and selected grapes are used in the making of Seidelberg wine.
CELLAR: The grapes are transported to the destalker in baskets or small wooden bins in order to keep them in the
best possible condition. On arrival at the cellar the grapes are weighed, then sorted before passing through the crusher
and into the cellar.
WINE MAKING: Our winemaking team begin the painstaking process of turning high quality fruit into premium wines,
each with the individual character which typifies Seidelberg wines.
EVOLUTION : Using a tried and tested mixture of centuries old tradition combined with modern technology,
they carefully nurture each batch of grapes through every stage of their evolution all the way to the bottle.
YEAST: Each wine is inoculated with a specific yeast to bring out the best in that particular cultivar.
THE WINE:Many of our red wines are still fermented the old way, in open fermentor, because we know
that it will bring out the best in them. Oak barrels from a wide variety of cooperages are used as a subtle complement
to the rich, complex flavours of the wines.
TECHNICAL ANALYSIS
Winemaker Cerina de Jongh
Alcohol 13.32 %vol
pH 3.91
RS 3.3 g/l
Total Acid 5.3 g/l
Volatile Acidity 0.53 g/l
SO2 89 mg/l
Free SO2 33 mg/l
Appellation Coastal
| Rodzaj_zamknięcia | korek |
| alkohol | 13,25 % |
| kategoria wina | wina czerwone |
| Country | Płd. Afryka |
| Region | Paarl |
| winogrona | Cabernet Sauvignon |
| Rocznik | 2004 |
| cukier resztkowy | 3,25 g/Liter |
| Kwasowość | Nie |
| Pojemnosc (l) | 0.750 |
| kontynuacja rocznika | Tak |
| winnica | Seidelberg |
| aromat | kakao/czekolada |
| Polecamy do | Casseroles, Hirschbraten mit Johannisbeeren, |
| winiarz | Cerina de Jongh |
| O Winnicy | "The farm was established in 1692, granted by Simon van der Stel and named De Leuwen Jagt. The meaning of the original name in Dutch was "The lion hunt". Since the construction of the Estate's first cellar, circa 1700, Seidelberg has produced wines of distinction for true wine enthusiasts. Seidelberg Wine Estate builds on over 300 years of tradition by delighting visitors from around the world with its unique, handcrafted wines as well as a host of other attractions. " |
| Styl wina | intensywny |
| Rodzaj Winogron | Cabernet Sauvignon |
