Hints of dark blueberry, red currant, and a subtle graphite nuance define the nose of this full-bodied Cabernet Sauvignon. Despite its bold structure, the wine is remarkably well-balanced, showcasing a seamless harmony between vibrant fruit and refined tannins.
On the palate, the flavors mirror the primary aromas, offering a rich tapestry of dark berries and mineral undertones. The wine unfolds in layers, revealing depth and complexity, while maintaining a persistent palate presence and a long, satisfying finish.
On the palate, the flavors mirror the primary aromas, offering a rich tapestry of dark berries and mineral undertones. The wine unfolds in layers, revealing depth and complexity, while maintaining a persistent palate presence and a long, satisfying finish.
The grapes were hand-harvested from two Cabernet Sauvignon vineyards at between 24.9° and 25.4° Balling. The grapes were destemmed, then sorted and pumped into stainless steel tanks. The grapes were fermented at 24 °C.
The juice was pumped over the skins daily to extract color, tannins and flavor. On several occasions the juice was emptied from the tanks and then pumped back over the skins of the same tank.
Once fermentation was completed, the wine was left on the skins for a further 6 -8 days to macerate. The wine was racked off the skins and malolactic fermentation was completed, partially in barrels and in tanks. The wine was then racked and transferred to 300 liter French oak barrels (58% new, 22% 2nd fill and 20% 3rd fill) to mature for 18 months.
Winemaker: Niel Bester
The juice was pumped over the skins daily to extract color, tannins and flavor. On several occasions the juice was emptied from the tanks and then pumped back over the skins of the same tank.
Once fermentation was completed, the wine was left on the skins for a further 6 -8 days to macerate. The wine was racked off the skins and malolactic fermentation was completed, partially in barrels and in tanks. The wine was then racked and transferred to 300 liter French oak barrels (58% new, 22% 2nd fill and 20% 3rd fill) to mature for 18 months.
Winemaker: Niel Bester
Plaisir Wine Estate which means, The Pleasure of the Blackbird's, is one of the largest wine farms in the Western Cape at 974 hectares with some 400 hectares under vine. The remaining hectares are largely untouched to preserve the indigenous flora and fauna.
The diverse terroir of the area is characterized by an interplay of climatic conditions, the slopes have well-drained granite weathered soils making it the perfect environment for exceptional grapes to thrive.
The diverse terroir of the area is characterized by an interplay of climatic conditions, the slopes have well-drained granite weathered soils making it the perfect environment for exceptional grapes to thrive.
