Cabernet Sauvignon 2011 Blaauwklippen Cultivar Selection

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Mervin Watkins
5 years ago
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1 Cabernet Sauvignon 2011 Food Suggestion: This fruity, accessible Cabernet Sauvignon is gently matured in large oak vats, which create a smooth, elegant, yet well structured wine. The wine boasts whiffs of vanilla, mocha chocolate and red berry fruit with underlying notes of cigar box. Full bodied and well structured 100% Cabernet Sauvignon Spontaneous fermentation after cold maceration. Extended skin contact after alcoholic fermentation. Matured in a combination of small and large oak vats. Alcohol: 14% vol. Residual Sugar: 3 g/l Total Acid: 4.4 g/l ph: years Aged sirloin, roast leg of lamb and grilled fish Bottle Barcode: Case Barcode:

2 Cabriolet 2011 Blaauwklippen Vineyard Selection Maturation potencial: Food Suggestion Beautiful complex with aromas of red berry fruit, vanilla oak, pepper spice, rum, sweet tobacco, chocolate, liquorice, caramel, vanilla and overripe fruit. Full bodied with a smooth finish 25% Malbec, 24% Merlot, 7% Shiraz, 20% Petit Verdot, 6% Zinfandel and 18% Cabernet Franc Spontaneous fermentation, cold maceration before fermentation, extended skin contact after alcoholic fermentation. Matured for 18 months in European oak barrels. Residual Sugar: 1.9 g/l Total Acid:5 g/l ph: years Red meats, duck breast, Springbok, ostrich, matured cheese or meaty pasta dishes Bottle Barcode: Case Barcode:

3 Malbec 2011 This intense wine entices with whiffs of dark chocolate, mocha, rum, cigar box, vibrant spice, rasberry and bright red berries. Full bodied with rich, ripe tannins and a complex, deep structure. Generous lingering finish. 100% Malbec Spontaneous fermentation after cold maceration, extended skin contact after alcoholic fermentation. Matured in a combination of large oak vats and small french oak barrels. Residual Sugar: 3.1 g/l Total Acid: 4.8 g/l ph: years Food Suggestion Char grilled beef, venison and oxtail Bottle Barcode: Case Barcode:

4 Merlot 2012 A balanced, well rounded and complex wine with hints of blackberries, thyme and black teabag. Wellstructured tannins result in a long, smooth and spicy finish. Food Suggestion Well structured with soft tannins 100% Merlot Spontaneous fermentation after cold maceration. Extended skin contact after completion of alcoholic fermentation. Matured in a combination of stainless steel and oak vats. Alcohol: 14% vol. Residual Sugar: 2.7 g/l Total Acid: 5.4 g/l ph: years Creamy pasta dishes, fillet steak, slow braised meat, duck, smoked ostrich salad and vegetarian burgers. Bottle Barcode: Case Barcode:

5 Shiraz 2012 This elegant wine delivers distinct coffee, mocha, rum, chocolate and plum flavours. Full bodied and well structured with beautiful and elegantly integrated tannins. 100% Shiraz Spontaneous fermentation after cold maceration. Extended skin contact after alcoholic fermentation. Matured in a combination of small and large oak vats. Food Suggestion: Residual Sugar: 3.8 g/l Total Acid: 4.5 g/l ph: years Meat stew, grilled seafood or strong flavoured game fish, pizza and tomato based pasta dishes Bottle Barcode: Case Barcode:

6 Zinfandel 2010 Blaauwklippen Vineyard Selection This wine entices with cinnabun and dry fruit aromas against a slightly peppery backdrop. The palate deliveres a medley of intense dried-fruit flavours, for which this cultivar is well known. Well structured, full bodied wine 100% Zinfandel, sorted Spontaneous fermentation with natural yeast. Extended meceration after fermentation. Matured for 14 months in 225l European oak barrels. Residual Sugar: 3.8 g/l Total Acid: 6.5 g/l ph: years Food Suggestion: Spicy dishes, game dishes, rich sauces Bottle Barcode: Case Barcode:

TOKARA DIRECTOR S RESERVE RED 2007

TOKARA DIRECTOR S RESERVE RED 2007 Alc vol% 14.5 1.6 5.6 0.61 3.72 This wine is a blend of Cabernet Sauvignon 67%, Petit Verdot 20%, Merlot 8% and Malbec 5%. The grapes originated from TOKARA s premium