Typical Cabernet Sauvignon nose followed by gentle berry fruit and spice.

TASTING NOTES

Rich fruit flavours with hints of tobacco and dark chocolate combine to stunning effect in this fullish-bodied wine. A great partner for meat casseroles and venison dishes.



IN THE CELLAR

The grapes are crushed and transferred to fermentation tanks where they are pumped over regularly. After alcoholic fermentation the wine is racked and the skins are gently pressed. The tanks are inoculated with malolactic bacteria to complete the secondary fermentation. After maturation of some months the wine is blended and sterile-filtered prior to being bottled.



BLEND INFORMATION

Cabernet Sauvignon



GRAPE VARIETIES :

White cultivars are Chardonnay, Sauvignon Blanc, Chenin Blanc and Viognier.

Seidelberg is planted at a ratio of 80 percent red and 20 percent white grape varieties.

The red varieties are Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Pinotage, Malbec and Mouverdre.

We also have a small amount of Muscat de Frontignan, which is used in our dessert wine.



HARVEST :We harvest by hand in baskets and use sorting tables to remove any bunches which do not meet our

stringent quality standards. Only the best, most carefully tended and selected grapes are used in the making of Seidelberg wine.



CELLAR: The grapes are transported to the de-stalker in baskets or small wooden bins in order to keep them in the

best possible condition. On arrival at the cellar the grapes are weighed, then sorted before passing through the crusher and into the cellar.



WINE MAKING: Our winemaking team begin the painstaking process of turning high quality fruit into premium wines, each with the individual character which typifies Seidelberg wines.

EVOLUTION : Using a tried and tested mixture of centuries old tradition combined with modern technology,

they carefully nurture each batch of grapes through every stage of their evolution all the way to the bottle.



YEAST: Each wine is inoculated with a specific yeast to bring out the best in that particular cultivar.

THE WINE:Many of our red wines are still fermented the old way, in open fermentor, because we know

that it will bring out the best in them. Oak barrels from a wide variety of cooperages are used as a subtle complement to the rich, complex flavours of the wines.

TECHNICAL ANALYSIS

Winemaker Cerina de Jongh

Alcohol 13.32 %vol

pH 3.91

RS 3.3 g/l

Total Acid 5.3 g/l

Volatile Acidity 0.53 g/l

SO2 89 mg/l

Free SO2 33 mg/l

Appellation Coastal

Expertise

region: Paarl
acid: 5,25 g/Liter
Alcohol: 13,25 %
wine variety: Cabernet Sauvignon
residual sugar: 3,25 g/Liter
recommended temperature: recommended to decant (1 hour in advance), enjoy at 16-18C, stock 3 - 5 years from vintage
vintage: 2004
type of closure: Cork