Diemersdal Private Collection 2013
Vineyards
Durbanville, South Africa
Winemaking and Maturation
Fermentation in open fermenters for 5 – 7 days at 24° —28° C. Punch-through every 4 hours, fermented dry on the skins. 100% Malolactic Fermentation was completed spontaneously in tanks before the wine was racked into 225-litre French oak barrels. 18 months maturation in 40% new 225L French oak barrels.
Tasting Notes
“Deep dark chocolate enticing cedar aromas appear first on the nose followed by wafting notes of blackberry jam, cherry and cassis. The firm, well-structured palate features robust yet sweet tannins and a broad range of flavours ranging from black cherry and red fruits carried along by the richness of its oak and vanilla notes.” – wine.co.za
Technical Details
Composition: 62% Cabernet Sauvignon, 25% Merlot, 7% Malbec, 5% Petit Verdot, 1% Cabernet Franc
