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La Cave Cape Blend

The grapes were picked at optimum maturity and fermented dry on the skins at 24 - 26°C to retain fruit. Thereafter the free run portions was placed in stainless steel tanks to undergo full malolactic fermentation.

After malolactic fermentation SO2 adjustments were made and the wine was racked to a combination of new and second fill oak barrels for 14 months. A combination of American and French oak were used.

Tasting Notes

Ripe Cherry and plum aromas. Pure cassis and nutty flavours that leads to a full textured palate. A super premium wine!

Alcohol: 14.0%
Sugar: 4.7 g/l
TA: 6.2 g/l
pH: 3.44