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Meerlust Cabernet Sauvignon 1993 |
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SOIL TYPE
Decomposed granite mixed with clay
VINIFICATION
In the cellar, the juice was left to ferment on the skins in open and steel tanks for 7 days, at an average temperature of 30°C. After the removal of the skins, the young wine underwent secondary malolactic fermentation. Once blended the wine was left to mature for 24 months – 80% in small barrels of new French Oak and 20% in second-fill small wood. The wine was then bottle-matured until release.
TASTING NOTES
Deep, brilliant ruby with purple hue. Succulent berry-aroma underlined by mild vanilla and chocolate flavours. Medium-bodied, non-aggressive yet firm tannins. Flavours follow through well, with a memorable finish.
ANALYSIS
Extract : 28.1 g/l
Residual sugar : 2.8 g/l
pH : 3.6 g/l
Total acidity : 5.5 g/l
Alcohol : 12 %
IDEALLY SERVED AT
18° - 19° C
COMPLEMENTS
Roast meat and game
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