Limited Edition Cabernet Sauvignon

Limited Edition Cabernet Sauvignon

The 2013 Limited Edition is starting to show signs of maturity, showing baked black figs, forest floor and leather. The palate is soft and deep, still holding some herbaceous, savoury grip and spice, and finishing supple. Enjoy within the three year drinking window.

Vineyards

Annelie Viljoen (Viticulturist)
The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.

Winemaking

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened but the berries and skins were still firm. The different vineyards blocks were separately vinified. Each tank was cold-soaked for five to seven days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. The pressed juice was returned proportionally to add complexity to the wine. After malolactic fermentation, the wine was aged in new-fill French and American oak barrels for 14 months.

Winemaker's Comments

Colour Intense red.
Bouquet Cigar box, cedar wood, cloves.
Palate Full bodied, dense palate, firm tannins with notes of cigar box, cedar wood, cloves and nuts.

Chemical Analysis

Alcohol 14,12% by volume
Residual sugar 2,10g/l
Total acidity 5.70g/l
pH 3,54

Food Pairing

Excellent enjoyed on its own or served with game or red meat dishes.

Annelie Viljoen (Viticulturist)
The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened but the berries and skins were still firm. The different vineyards blocks were separately vinified. Each tank was cold-soaked for five to seven days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. The pressed juice was returned proportionally to add complexity to the wine. After malolactic fermentation, the wine was aged in new-fill French and American oak barrels for 14 months.

Colour Intense red.
Bouquet Cigar box, cedar wood, cloves.
Palate Full bodied, dense palate, firm tannins with notes of cigar box, cedar wood, cloves and nuts.

Alcohol 14,12% by volume
Residual sugar 2,10g/l
Total acidity 5.70g/l
pH 3,54

Excellent enjoyed on its own or served with game or red meat dishes.

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Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.
From the Stellenbosch farms that produce our grapes who use the earth as their canvas to create the fruit which lends our wines their rich, distinctive character; to the winemakers who use the skills they have learned and developed over generations to produce the rich varietals and blends that make up the Zonnebloem stable.

Our Story

Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.


Our Story