Cabernet Sauvignon

“Stellenbosch is known for its ability to grow great Cabernets. De Meye Cabernet is a well rounded wine with a good balance of alchohol and tannins that leaves a lingering fruity and spicy feel in your mouth, without the heavy tannins sometimes associated with Cabernet Sauvignon. Wow – did I just string that all into one sentence?” - Mathew

Winemaker Marcus Milners Tasting Notes

Aroma: Rich, complex nose of toast, spice, black cherry and freshly roasted coffee.

Palate: Packed with loads of ripe dark fruit, coffee, liquorices and a lingering finish of toast.  Fruit and tannins are in perfect balance.

Climate: Mediterranean–rainfall ± 650mm per annum. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil; Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand picked from 15 to 20 year old vines, with a yield of approximately 6 tons per hectare and at a sugar level of  25 ºB and was then fermented in stainless steel tanks.    Barrel maturation took place in new as well as 2^nd fill small French oak barrels for 18 months.

Chemical Analysis: Alcohol – 14 vol%; pH – 3.6; Acidity – 5.6 g/l; Res. sugar – 2.0 g/l

“A big trend in South Africa is the Blend. Our climate is sometimes a bit harsh so we have learned that blending a few cultivars brings out the best in them. Trutina is De Meye’s flagship wine and quite close to Philips heart. I learned how precious it is after many years begging for a few bottles for my birthday and never receiving any. At The 2009 Michael Angelo awards the 2001 Trutino won the Golden Oldie award – an award for the wine that aged the best. This speaks of class and character. We are very privelaged  to be able to offer this wine at such good value. Thank you Phil – eventually I get to drink as much as I like.”  - Mathew

Winemaker Marcus Milners Tasting Notes

Aroma: Rich, complex nose of violets, toast, plums and hints of white chocolate.

Palate: Packed with loads of roasted coffee, plums and dark berry fruit. Fruit and tannins are in perfect balance.

Climate: Mediterranean–rainfall ± 650mm per annum. Vineyards are situated on De Meye in the western part of the Muldersvlei region, north of Stellenbosch. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil: Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand-picked from young vines, with a yield of approximately 7 tons per hectare, at a sugar level of 24 ºB and then fermented in stainless steel tanks. Barrel maturation took place in new as well as 2^nd fill small French oak barrels for 15 months.

Chemical Analysis: Alcohol – 13.5 vol%; pH – 3.7; Acidity – 5.5 g/l; Res. sugar – 1.8 g/l

- Mathew

Winemaker Duan Britz’s notes: Well toned muscularity, classic cassis/mulberry concentration with dry insistent tannins which yield to memorable finish. Can be enjoyed now but will improve with bottle age and can still be drunk 10 years from vintage

Climate/Terroir: Mediterranian.

Soil: Red Hutton

Vinification/Maturation: Cabernet Sauvignon 2005 was hand picked at optimum ripeness, sorted and vinified from a 19 year old bush vine block and an 11 year old trellised, dry land vineyard.The combination of these two vineyards gives great structure, complexity and depth to the wine.

Grapes get pumped and plunged numerous times during a long fermentation period for maximum extraction.  After fermentation, grapes were lightly pressed in a small traditional basket press. Oaking – 12 months in 40% new, 60% 2^nd fill barrels. MLF done in barrels.  95% French, 5% American oak.

Chemical Analysis: Alcohol – 13.76 vol%; Res. Sugar – 2.4; Acidity – 6.4; pH – 3.72

“The Capensis is a celebration of the Cape Floral kingdom with all its diverse beauty. This Cape blend of Cabernet Sauvignon, Merlot, Shiraz and Pinotage is smooth, fresh and elegant. Its nose and colour mirror the rich aromas and colours of the “fynbos” found in the surrounding mountains.” - Mathew

Winemaker Duan Britz’s notes: Fresh elegance, well balanced with plush velvety feel and classic dryness. Capensis 2004 can be enjoyed now but will definitely improve with bottle age.  Drink 2 -7 years from vintage.

Climate: Mediterranian.

Soil: Red hutton

Vinification/maturation: Capensis was made from the top selection of barrels of the 2004 vintage. The blend consists of 45% Cabernet Sauvignon, 32.5%  Merlot, 12.5% Shiraz and 10% Pinotage. A selection of top dry land vineyard blocks ranging from 7 – 17 years old. Individual cultivars were oaked in 90% new wood and 10% second fill French and American oak barrels for 12 months.  The wine was then blended and returned to second fill French barrels for an additional 6 months to integrate the rich flavours, big structure and loads of fruit.

Chemical Analysis: Alcohol – 13.9 vol%; Res. Sugar – 2.00; Acidity – 5.90;  pH – 3.61

Mathew spent 8 years on Thelema Mountain Vineyards and he is really happy to offer you their Cabernet Sauvignon 2008 from his last harvest.

Mathew has huge respect for their grape growing and winemaking skills. This is what he says about the Cabernet:

“Complex and stylish, with bags of ripe blackcurrant and coffee flavours. This wine is bone dry, yet exhibits a lovely sweet fruit character on the palate. The finish is long and firm. I can only say enjoy this wine and think of me harvesting the grapes when you drink it.”