Gabrielskloof Five Arches 2010
Vineyards
Bot River, South Africa
Winemaking and Maturation
The young free-run wine and young wine obtained by gentle pressing in a membrane press were combined and transferred to 225-litre barriques. Malolactic fermentation was done in barrique and tank at a temperature of 20°C. The majority of oak was French, with a small American component. After 12 months of maturation in 100% new barriques a careful selection was made, and the selected barrels racked and transferred to 100% French second-fill barriques for another 10 months of maturation. A year of bottle aging was completed before release.
Tasting Notes
“Colour: Youthful purple edge with a deep red core.
Nose: Cocoa beans and dark chocolate on entry, with cigar-box and leathery secondary notes. Sweeter aromas around the edges, like cinnamon and whipped cream. A very layered wine.
Palate: Broad, mouth-filling on entry, with an elegant and firm structure. The mid-palate lingers through on a long finish.”—Tasting Notes retrieved from wine.co.za.
Technical Details
Composition: 29% Cabernet Franc, 24% Cabernet Sauvignon, 18% Malbec, 18% Petit Verdot, 5% MerlotÂ
