Asara The Red Cab 2015 (6/case) (R109/BOTTLE)

Asara The Red Cab 2015 (6/case) (R109/BOTTLE)

Regular price R 654.00 Sale

Range: Speciality

Cultivar(s): Cabernet Sauvignon (100%)

Style: Fresh, elegant, packing mid-palate weight

Story:

Stellenbosch is unquestionably Cabernet Sauvignon country and is specifically known for its solidly structured red varieties. Its powerful yet elegant wines owe in large part to a microclimate that’s cooler than surrounding areas; False Bay being in close proximity at 12-15km away. For Cabernet Sauvignon to achieve the flavour intensity for which it is famed, sun exposure must be given to the bunch zone, but in a controlled way. At Asara the vineyard aspect restricts direct sun exposure to the grapes to once per day. Midday rays are reflected from the surface of a dam, contributing a gentler ripening. Excessive foliage growth, a Cabernet characteristic, is contained by planting to Oakleaf soils that are well drained, concentrating the vineyard’s efforts on the grapes. An adjacent block hosted by moisturerich Tukulu supplies a natural water source that causes the Oakleaf vines to search for water by extending their root base.

Area of origin: Stellenbosch

Vineyards:

The dominant Cabernet Sauvignon block is southwest facing, on a 50% Oakleaf, 50% Tukulu base. Located at an altitude of 150m above the sea, the vineyard attracts a cooling maritime breeze. Being more mature, at 16 years of age, vineyard vigour is naturally restrained, aided by the use of Oakleaf soils which are well drained. One vineyard block receives additional sun exposure in the form of reflection from a dam; this resulting in richly flavoursome dark berry characters.  The average yield per hectare is 4.5 tons.

Winemaking:

The grapes are harvested in the cool of early morning for preservation of flavour. Small lugs are used for rapid removal to cellar where the cold chain is maintained. The grapes are whole-bunch sorted and de-stemmed; 50% are crushed, the rest remaining in bunches for optimal fruit preservation. Cold maceration ensues for five days and fermentation takes place in 10 000ℓ open top vats for one and a half weeks, punched down four times per day. Temperatures reach up to 28° C. The grapes are pressed and malolactic fermentation occurs in tank. The wine matures in French oak barriques; 10% new and the remainder 2nd & 3rd fill, for a period of up to12 months.

Tasting notes:

Ripe, red cherries predominate on the nose. A fresh, juicy entry of red and dark berries on a mouth-watering palate of substance and weight.

Rich red berries and cherry to finish.

Analysis:

Alcohol 14%

Residual sugar (RS) 2.9 g/ℓ

pH 3.56

Total Acidity (TA) 5.60 g/ℓ