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ZONNEBLOEM LAURET 2016 RED WINE 75CL

ZONNEBLOEM LAURET 2016 RED WINE 75CL

KES2,749
Brand:CABERNET SAUVIGNON
Product Code: ZONNEBLOEM LAURET 2016 RED WINE 75CL
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Overview

The Zonnebloem Laureat is a time-honored Bordeaux-inspired blend of Merlot and Cabernet Sauvignon. This wine has a deep and intense red color and opens up with sweet aromas of dark stewed fruits, liquorice and mint. It is velvet on the palate with an...

The Zonnebloem Laureat is a time-honored Bordeaux-inspired blend of Merlot and Cabernet Sauvignon. This wine has a deep and intense red color and opens up with sweet aromas of dark stewed fruits, liquorice and mint. It is velvet on the palate with an explosion of fruit and a hint of spice. A perfect balance between dark red fruits and soft tannins. Excellently enjoyed on its own or served with game, red meat dishes as well as mature cheeses with robust flavours.

Alcohol Content

14%

Size

750ml

Bottle Seal

Cork

Flavours & Spices

Black Currant, Chocolate, Spice

Flavour Profile

Full & Savory

Grape Varieties

CABERNET SAUVIGNON, MERLOT

Country of Origin

SOUTH AFRICA

Packaging

Bottle

Sweetness

Dry

Wine Year

2016

In The Vineyard

 The grapes were sourced from trellised, dryland and irrigated vineyards in the Jonkershoek, Devon Valley, Stellenbosch Kloof and Helderberg areas. Some of the vines are grown under dryland conditions while others are irrigated. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours. Yields averaged 8 to 10 tons per hectare.

About The Harvest

The grapes from the four cultivars used in the blend were harvested at 24? to 25? Balling and vinified separately.

In The Cellar

After crushing the juice was cold-soaked for a few days to ensure maximum colour extraction while limiting the extraction of harsh tannins. During the first three days of fermentation, the skins were vigorously punched down while from the fourth day the fermenting wine was aerated. After fermentation the free-run wine was drawn off into 300-litre barrels and allowed to undergo malolactic fermentation. Thereafter the different wines were tasted and the type of wood for maturation selected based on the style of the wine. The barrels were a combination of first- and second-fill French and Hungarian oak. After 14 months a final selection of the best barrels was made and the wine blended and bottled.