VONDELING Barrel Selection Cabernet Sauvignon 2019 13,5%

125,00  m/Moms
( 100,00  u/Moms )

Barrel Selection 2019 has scored the second-highest score in history for South African Cabernet at 2022 Prescient_SA Top 10 Awards! ????????

Vinmageren skriver: The wine displays a dark ruby red colour. Shows a beautiful aroma of white musk, cinnamon, red cherries, cigar box, and sultry vanilla. It has a broad, succulent, and silky  palate with plenty of red fruit, smoky cigar box, roasted almonds, and maraschino cherries. Fine, textured tannins on the finish.

Food Pairing: Wine can be paired with hearty, slow-cooked red meat dishes or a simple sirloin or fillet with a green peppercorn or truffle and mushroom sauce.

Model/varenr.: VON104-19
Type/Farve: Rødvin
Land: Sydafrika
Vinhus: Vondeling

The grapes used for this very special wine originate from the same vineyard used to make the highly acclaimed Bowwood blend, previously produced by Julian Johnsen and Bruce Jack. This  southwestfacing slope is located on one of Vondeling’s highest and most temperate slopes. The roots burrow deep into nutrient-poor, wellweathered granite soils. This offers great consistency of  concentration and aroma. The grapes are harvested at 25°balling. Hand-picking ensures that only the very best fruit enters the cellar.

Upon arrival at the cellar, the grapes are pre-chilled before processing. Once chilled they are gently destemmed, and the berries cold-soaked for two days before natural fermentation is allowed to occur. A combination of whole and crushed berries allows for a slow extraction of tannins and an intense fruit-driven profile. Fermentation takes place in open-top fermenters and extraction is  encouraged by hand plunging. After fermentation, extended maceration on the skins is allowed for one week. Extended maceration allows the components to mesh and achieve greater  harmony. The wine is then drained to 300Lt Hungarian oak barrels and the skins are pressed in a traditional wooden basket press. 100% malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for at least one full year. After a total time of 18 months in barrel, the wine is bottled and laid to rest for another year before finally being released.