CAPAIA CABERNET SAUVIGNON / MERLOT 2019
TECHNICAL ANALYSIS
| Winemaker | Stephan von Neipperg, Bernabé Strydom, Stephan Potgieter |
|---|---|
| Main Variety | Cabernet Sauvignon |
| Alcohol | 13.5 %vol |
| Type | Red |
| Style | Dry |
| Body | Full |
| Taste | Fragrant |
| pH | 3.57 |
| RS | 2.9 g/l |
| Total Acid | 5.4 g/l |
| SO2 | 67 mg/l |
| Free SO2 | 27 mg/l |
| Appellation | Philadelphia |
TASTING NOTES
This wine displays aromas of sweet red cherries and cranberries. The palate is rich in texture with flavours of ripe berries and herbs.
DESCRIPTION
Accolades
Gilbert & Gaillard – Gold
Ageing Potential
5 – 7 years from vintage.
Blend Information
59% Cabernet Sauvignon, 21% Merlot, 15% Shiraz, 3% Petit Verdot and 2% Cabernet Franc
Food Suggestions
Enjoy with hearty dishes, such as roast lamb and beef, coq au vin and pasta bakes.
In The Vineyard
Picked at optimum ripeness, these grapes are destemmed and undergo natural fermentation in large French-oak fermenters.
In The Cellar
Alcoholic fermentation lasts about 21 days during which gentle pump-overs encourage delicate flavour and colour extraction. Pressing of the skins
when fermentation is completed, the wine is transferred to barrels for malolactic fermentation. The individual components of the Cabernet Sauvignon and Merlot blend are kept separate for a period of 6 months before being carefully blended. Thereafter the blend spent 12 months in 2 nd and 3rd fill French-oak barrels.
Additional Information
The 2019 harvest season was really challenging, due to a prolonged drought, accompanied by water restrictions. The dry weather throughout the season had its advantages as vines were healthy with limited incidences of pests, diseases or rot.