The Cabernet was fermented in open/closed tanks at a constant
temperature of 25°C and pumped over every 6 hours to maximize
colour and tannin extraction. The wine had 16 months in barrel;
40% new oak from coopers Taransaud, Darnajou & Sylvain. The
wine was bottled on 19th January 2017.
Cabernet Sauvignon 86%
Cabernet Franc 1%
ANALYSIS Alcohol 14.73%
RS 2.31 g/l
TA 5.64 g/l
Accessible now but will reward careful cellaring over the next 6
to 20 years.
A total of 28 288 bottles were produced. 2015 was the 2
nd of a quartet of hot/dry vintages. The 2015 Cabernet is a super wine
that shows the natural refinement and class of Vergelegen