Cabernet Sauvignon 2011
Cabernet Sauvignon is known for creating wines of amazing density and complexity with both concentrated and nuanced flavors. When making our Cabernet Sauvignon, Winemaker John Tummon strives to achieve the best colour, texture, and spice in any given season. All fruit for this wine came exclusively from the Kacaba Estate plantings now reaching 16 years of maturity. After a gentle de-stemming whole berries were moved to five thousand litre stainless steel tanks to cold soak and extract colour, flavours and aromatics character. Then the Cab was inoculated introducing yeast to start fermentation. Post-ferment the wine was left on skins for one week prior to pressing. The wine was then inoculated for malolactic fermentation (MLF) with selected bacteria. After the completion of MLF the wine was racked and transferred to a combination of French oak and American oak barrels. After 20 months of barrel maturation the various wine components were blended and then bottled.
**SILVER MEDAL - The Royal Agricultural Wine Competition 2013