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VINEYARD BLOCKS
Roobernet is a relatively new
South African crossing of Pontac and Cabernet Sauvignon. Pontac
used to be extensively planted in the Cape and is thought
to originate from Bordeaux. It fell out of favour probably
due to its low yields and the quality of the plant material
was allowed to degenerate. The crossing was an attempt to
revive the variety, but the yields remain low and the wines
are rather tannic on their own. We have a few rows of 6 year
old vines on 7 wire vertical trellis on R99 rootstock. Yield
approx. 5 tons / hect.
Cabernet Sauvignon from a small
section of our Mont Fleur vineyard – high altitude mountain
slope. Soil deep red Hutton. 6 year old vines on 7 wire vertical
trellis. CS46A on 101.14 rootstock. Yield 5
tons / hect.
VINTAGE CONDITIONS
An ideal dry, moderately hot summer with very few excessively
hot days. The harvest commenced in perfect conditions with
ripe, healthy grapes producing big, but well balanced wines.
Harvest date: Cabernet Sauvignon 3/3/2001 @ 27.8°B
Roobernet 20/3/2001 @ 24.8°B
PRODUCTION
100% destemming and crushing by hand directly into 750 kg
open top fermentation tanks. Spontaneous natural
yeast fermentation allowed to peak at 32ºC with
the cap of skins punched down 2 – 5 times a day –
8 days for the Roobernet, 13 days for the Cabernet Sauvignon.
Wine drained directly to barrels together with single pressing
from traditional basket press. All wine undergoes malolactic
fermentation in the barrel. 30% new
French oak and 20% new American oak was used from high
quality coopers. Time in barrels 22
months, which included several rackings to gradually
clarify the wine and assist maturation. This wine was bottled
unfiltered by hand on the property.
Bottling date : 15 January 2003
Production : 70 cases
TASTING NOTES
Deep, dark, brooding red colour. Rich, dark bramble berry
nose with smoky nutty overlay.
Intense dark fruit on palate gives way to big, chewy tannins
and a long dry finish. A monster wine with great ageing potential
- probably best between 2008 – 2015.
Enjoy with rich meat dishes. - especially a fat, juicy piece
of rump steak grilled on the traditional braai.
ANALYSIS
Alc. 15.2% SG.2.0 TA 5.8
pH 3.49 VA 0.62 SO2 24 & 45
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