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de Trafford Cabernet Sauvignon
2009 Cabernet Sauvignon


Vineyard: The Mont Fleur vineyard is located on a high altitude mountain slope, east facing Keermont vineyard, low lying Helderberg mountain site and neigbouring north facing Keermont vineyard.
Soil Type: Mont Fleur, east and north facing Keermont vineyards are composed of deep red Hutton decomposed granite, while the lower Helderberg vineyard is made of gravelly red Hutton decomposed granite.
Vine Age: Mont Fleur 15 years old, Keermont 12 years old, 21 years old Helderberg and 6 years old Keemont north facing vineyard.
Irrigation: No irrigation
Harvest Date: 9 to 23 March 2009.
Yield: 3.5 to 5.5 t/ha.


Typical cold, wet winter followed by a normal growing season with enough rain and warm weather to produce good, balanced growth. A hot, dry ripening period without excessive stress, producing concentrated wines with great structure. One of the best vintages of the decade for the patient.
A massive fire prior to harvest meant a very stressful start to the harvest, but also relief that we were spared any real damage.
Destemming and crushing is done entirely by hand directly into two ton open top fermentation tanks. Spontaneous natural yeast fermentation at 31ºCentigrade with the cap of skins punched down two to three times a day for 15 days. The wine is then drained directly into barrels together with single pressing using a traditional basket press. Malolactic fermentation takes place in the barrel. 40% new French oak was used from high quality coopers. 23 months barrel aging with several rackings to gradually clarify the wine and assist maturation. This wine was bottled unfiltered by hand on the property.

Tasting Notes:

Color: Deep, dark red color.
Nose: Cassis & blue berry nose with attractive cedary, lead pencil and spicy oak aromas.
Palate: Rich, tannic palate hiding a lot of intense fine fruit that opens up in the glass or with decanting.
Other: Exceptional maturation potential. Drink 2014 to 2024. Delicious with most red meat dishes, especially roast lamb.

Chemical Analysis:

Alc (%): 15.24
RS (g/l): 1.6
TA (g/l): 5.9
pH: 3.91