Cabernet Sauvignon is the most planted grape variety at the De Wet’s Estate making up 43% of all the plantings. The wine shows a lot of fruit flavor as well as soft tannins which is achieved by very strict canopy management to prevent shaded fruit and harvesting at optimal ripeness.
The grapes are harvested by hand for greater quality control and are immediately destemmed but not crushed. Fermentation then takes place in stainless steel tanks for aperiod of 7 days at temperature of between 28 and 32° Celcius. Aerated racking was done twice daily to ensure a clean ferment and soft tanninns. The grapes were then pressed gently in a bladder press, after which malo-lactic fermentation was completed in a tank.
40% of the wine was aged in a mixture of French and American oak for a period of 9 months, whilst the remaining wine was tank aged. All terrior units were aged separately and then combined at blending.Winemaker’s NotesThis Cabernet Sauvignon displays ripe blackcurrant and dried herb characters on the nose which are backed up with some spicy oak notes. The palate is smooth and soft with beautiful ripe tannins and along finish.