Fleur du Cap Unfiltered Cabernet Sauvignon 2011

Fleur du Cap Unfiltered Cabernet Sauvignon 2011

This complex wine has a deep dark inky colour. Concentrated aromas of Christmas cake, blueberry and violets with hints of cassis. Subtle nuances of lead pencil and oak notes, give an indication of the sophisticated oak used. Full and complex flavours of blackcurrant and mocha arise of the palate with integrated oaking adding firm tannins that will ensure longevity.

This complex wine is the ideal accompaniment to fillet of beef and roast lamb but goes equally well with rich, robust dishes and strong-flavoured cheeses.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winemaker : Justin Corrans
wine of origin : Helderberg
analysis : alc : 14.52 % vol  rs : 1.93 g/l  pH : 3.6  ta : 5.79 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  closure : Cork  


2013 Veritas Wine Awards - Silver Medal
2013 International Wine and Spirits Competition - Gold

in the vineyard : Made from superior grapes meticulously selected from prized vineyard blocks in the Cape Coastal region, Fleur du Cap Unfiltered wines are shaped in perfect harmony with nature. Handpicked in the vineyard and handcrafted in the cellar, these new generation wines capture the highly sought-after qualities of varietal character and terroir. Sedimentation, racking and fining as opposed to filtration maximise the preservation of colour and flavour elements resulting in wines that abound with fruit and flavour.

Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. Climate is mild with south and eastfacing slopes offering natural protection against late afternoon sun. Cooling breezes from both the Atlantic and Indian Oceans ensure rich, slow growing crops. Soils are predominantly medium-textured and welldrained with good water holding capacity.

The Vineyard (Viticulturist: Bennie Liebenberg)
The grapes were selected from three different vineyards in the Stellenbosch region. The different vineyards were planted in deep red soils, decomposed granite and duplex soils. Production ranged from 5 - 7 tons/ha with the vineyards being between 10 and 15 years old. The 3 and 5-wire hedge system was used for trellising. Vineyards were cultivated under dryland and supplementary drip irrigation conditions. Pest and disease control was implemented according to South African subjective IPW standards.

about the harvest: Grapes were handpicked.

in the cellar : Grapes were handpicked, carefully destemmed and lightly crushed into stainless steel fermentation tanks. The juice was inoculated with a specially selected yeast and fermented on the skins at 26°C for 8 days. Flavour and tannin extraction was evaluated daily and performed by pump-over and delestage. After fermentation, the wine was drained off the hard pressings and placed in new French oak barrels where malolactic fermentation occurred. The wine was matured for 18 months and was racked continuously to enable it to be bottled without filtration.

Cellar Master: Andrea Freeborough, Winemaker: Justin Corrans

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