Classic cabernet sauvignon, the second vintage to be bottled under the super-premium LORD NEETHLING label from vines planted in 1987 on slopes facing north-west, and which are situated at 120 metres above sea level. The vines are grafted onto nematode-resistant rootstocks (R99 & 101 - 14) and are trellised on a five-wire “fence” system.
The grapes were hand-picked at 23 - 24 degrees Balling. After destalking and crushing, the mash was fermented in temperature-controlled rotation tanks using a selected, pure yeast culture. Fermentation temperatures averaged out at around 28 degrees Celsius. Once malolactic fermentation has been completed, the wine was racked into 225 litre French barrels. Maturation in these barrels lasted for a period of 24 months. A light egg-white fining was used to “polish” the wine.
With its soft, medium-bodied structure, this wine should be served at 16 - 18 degrees Celsius with herb-crusted lamb roasts, game fish, mild cheeses and stuffed poultry. Delightful on its own.
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