The Beyerskloof Cabernet Sauvignon / Merlot blend is the newest member to our family. An exciting addition in our innovative ap- proach to wine making. This classic blend, well crafted and smooth, seamlessly complements rich tannin and cassis flavours with fruit and berry notes. A lovely wine to enjoy every day.
Wine Name: Beyerskloof Cabernet Sauvignon / Merlot
Varietal(s): 60% Cabernet Sauvignon and 40% Merlot
Soil: Hutton, Clovelly and Kroonstad
Trellising: 5 wire hedge
Colour: Dark ruby red.
Bouquet: Vibrant, ripe plums and cassis reminds of Chirstmas-pudding with nutty textures and a hint of spice.
Tasting notes: A clean entrance on the palate with some blackcurrant and oaky characters. Medium bodied and drinkable with firm ripe tannins, good acidity and a firm structure. A great companion to meat dishes or pasta.
Vintage Notes:It is the second year running where we had a cool dry winter which meant not enough rain. We had less than 40% of our normal rainfall leading up to the harvest and the year before that we had 50% less. So, at the moment we have big drought issues. At least on the positive side there was less wind for us in Nov/Des. Also, less diseases/pests and growth vigor in the vineyards due the dry weather. The climate factor that played probably the biggest role in making 2017 a great vintage was the cool nights during January/Feb/ march. Harvest started on 23 January with Pinotage as usual and was 2 days earlier than last year which means it was our earliest start yet on Beyerskloof. This continued until 8 March where we finished with Cabernet Sauvignon. In general, the grapes were healthy, berries were small and concentrated. On the total yield we were still 20% down on our long-term average. Quality of the wines so far looks extremely good with rich dark colours and brilliant fruit on all the red cultivars. Also, analytically the wines looks excellent. It a little early but I think this will be another vintage like 2009 or 2015 or maybe even better!
Winemaking: Different systems of skin contact and fermentation in open fermenters, roto tanks and fermentomatics. 6 to 8 days on skins at 25°C. After malolactic fermentation the wine was treated with oak.
Total Acidity: 5.31 g/l
Total SO2: 125mg/l
Residual Sugar: 3.28g/l
Age of Vines: 15-20 years