de Trafford Cabernet Sauvignon
2006 Cabernet Sauvignon


Vineyard: 1st block, Mont Fleur vineyard high altitude on the mountain slope. 2nd block on neighbouring east facing Keermont vineyard. 3rd block on low lying Helderberg mountain site.
Soil Type: 1st & 2nd block deep red Hutton decomposed granite, 3rd block shallow gravelly red Hutton decomposed granite.
Vine Age: 1st block 12 years old, 2nd block 9 years old & 3rd block 18 years old.
Irrigation: Drip Method
Harvest Date: 02.27 to 03.20 2006
Yield: 1st block 5 t/ha or 30 hl/ha, 2nd bloxk 4 t/ha or 25 hl/ha & 3rd block 4t/ha or 24 hl/ha.


Slightly above average winter rain was followed by a hot and dry spring and trouble-free growing season. A little rain delayed harvest slightly, but refreshed the struggling vines. The small berries and moderate ripening period produced concentrated grapes with lots of flavor and sugar.
100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation at 30ºCentigrade with the cap of skins punched down 2 – 4 times a day for 12 to 14 days. Wine drained directly to barrels together with single pressing from traditional basket press. All de Trafford wines undergo malolactic fermentation in the barrel. 40% new French oak was used from high quality coopers. 23 months in barrels with several rackings to gradually clarify the wine and assist maturation. This wine was bottled unfiltered by hand on the property.
There is 7% Petit Verdot.

Tasting Notes:

Color: Impressive, deep red color.
Nose: Intense blackcurrant and other complex berries with some spice, fresh toast and floral aromas.
Palate: Big, intense palate with a thick, broad texture and a long, fine, dry finish.
Other: Delicious now with a thick chunk of beef on the 'braai', the South African version of BBQ, but will do well with some additional bottle aging between 2011 and 2020.

Chemical Analysis:

Alc (%): 15.37
RS (g/l): 2.6
TA (g/l): 5.8
pH: 3.68
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