The Glass Collection Cabernet Sauvignon develops a very complex nose with flavours of blackcurrant, cherry, a touch of spices and chocolate. The wine has a good tannin structure, perfect balance and length, with layers of flavour.

• Post 2008 harvest June to September were wet and cold.
• December was warm with drying January being cooler.
• From mid January to March was hot to very hot.
• Budding was good and even.
• Due to cold wet spring conditions the shoot growth was uneven.
• Flowering was good.
• Yield 7,5 Tons/HA. 50 Hl/Ha.
• Harvested by hand from early to late March.

The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack and returns and open pump overs. Post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. Raked on average every 4 months. Matured during 12 months in oak. During the aging, the wine is clarified with natural egg whites and bottled later.

Cabernet Sauvignon

5,300 cases - 32,000 bottles

Alcohol : 14,5% Vol.
Total Acidity : 5,3 g/L
pH : 3,74
Residual Sugar : 1,5 g/L