Cabernet Sauvignon (Carol)
Production / Vinification Methods
Cabernet Sauvignon is hand harvested at sugars between 22 - 25°B. The wine is fermented in automatic fermentation tanks and is kept on the skins for 6 days at 25 - 29°C. The best tanks are selected and the final blends are made for this Cabernet Sauvignon.
Soil / Viticulture practices
Grown on the deep red, Hutton soils with high moist retention properties. All vineyards are cultivated in the bushvine style with limited or no irrigation.
The Swartland falls within the coastal winter rainfall area. Summers are warm, moderated by cool Atlantic breezes. Annual rainfall: 400mm average.
Carol is a dry and full-bodied wine with balanced blueberry and vanilla flavors. The wine is soft and easy-drinking but boasts a long finish. Serve with red meat dishes, grilled or stewed.
Residual Sugar: 2.9 g/l
Total Acid: 6.0 g/l