SOUTH AFRICA


de Trafford Cabernet Sauvignon
2007 Cabernet Sauvignon

Viticulture

Vineyard: The fruits come from 4 different vineyards : Mont Fleur located on a high altitude Mountain slope, east & north facing Keermont vineyard blocks & a de Tafford block located on the low lying slope of the Helderberg Mountain.
Soil Type: Deep red Hutton decomposed granite & shallow gravelly red Hutton decomposed granite.
Vine Age: 13, 10, 19 and 4 years old.
Irrigation: Drip Method
Harvest Date: 22 February to 16 March 2007.
Yield: 3 t/ha & 2 t/ha for the younger north facing Keermont vineyard.

Vinification:

VINTAGE CONDITIONS
Typical cold, wet winter followed by a normal growing season with enough rain and warm weather to produce good, balanced growth. The knife-edge harvest conditions with small heat waves alternating with short, wet, cold spells seemed to bring out a nutty character in the Cabernet Sauvignon and accentuate the natural structure of the wine in quite an elegant way.
VINIFICATION
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 to 4 times a day for 12 to 14 days. Wine drained directly to barrels together with single pressing from traditional basket press.
All our wines undergo malolactic fermentation in the barrel. 40% new French oak was used from high quality coopers. Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. This wine was bottled unfiltered by hand on the property.
This Cabernet Sauvignon is complemented with 7% Merlot, 3% Cabernet Franc and 3% Petit Verdot.

Tasting Notes:

Color: Attractive deep red colour.
Nose: Intense fruitcake, complex berries and black olives.
Palate: A distinct nutty character evolves and is complimented by pencil shavings and cedar from the fine French oak. Still tight, restrained and rather linear on the palate. Needs time to unfold and show itself.
Other: Decant with air and enjoy with a thick chunk of beef on the grill. Best between 2012 and 2020.

Chemical Analysis:

Alc (%): 15.19
RS (g/l): 2.2
TA (g/l): 5.7
pH: 3.82
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