This blend which was known, earlier, as “Neethlingsrood”, combines two noble varieties: cabernet sauvignon (71%) and its perfect blending partner, merlot (29%). Both varieties are grown in Tukulu soils on south-western and south-eastern slopes: the cabernet at 120 - 150 metres above sea level, and the merlot at 290.
The cabernet clones, planted between 1991 and 1993, are CS10, CS163 and CS46A. Only one merlot clone, the MO192, is growing at Neethlingshof since 1985. Both are trellised onto a five-wire vertical fence-type system. The cabernet vines, which yielded 5 tonnes per hectare, were irrigated, but the merlot, with its low yield of 4 tonnes, are grown under dry-land conditions.
The two varieties were harvested by both hand and machine: the cabernet after reaching an average Balling of 23,9 degrees, and the merlot 24,0 degrees.
The varieties underwent separate fermentation in rotation tanks at 25 - 28 degrees Celsius, after inoculation with Vin 13. After malolactic fermentation, the two wines were wooded in second-fill French oak barriques for 8 months.
A versatile wine that partners both red and white meats, the whole range of pastas and pizzas, and mild cheeses. Also for casual sipping with salami and olives, with a goat cheese starter or simple grilled chop and hamburger. Serve at 16 - 18 degrees Celsius.
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