SKU: 30909301118 Category: Tag:

METZER Cabernet Sauvignon (2018)

87% Cabernet Sauvignon, 10% Shiraz, 3% Cinsault

kr299

Sold in case of 6 x 750ml

78 in stock

In short

The wine shows classic Cabernet flavors of ripe plums herbs and cassis as well as a hint of smoked meat. The wine opens up with darker undertones of cigar-box and spice before a mélange of layered berry fruits. The palate is full bodied lifted by a fresh acidity and framed by compact yet prominent tannins. Alc: 14.4% T/A: 5.4 g/l pH: 3.68 R/S: 2.2 g/l Sulphites: 82mg/l

Description

87% Cabernet Sauvignon, 10% Shiraz, 3% Cinsault. The Cabernet components hail from two unique vineyard parcels situated in the Steynsrust area of the Helderberg. The blocks are planted on heavily weathered granitic soils and overlook the shores of False Bay This Cabernet has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 21 days during which it is punched down manually once a day. Thereafter it is gently basket pressed and moved by gravity into barrel. The 2018 was raised for 15 months in French oak barrels including 30% new wood. The wine was bottled unfined and unfiltered in May 2019. The wine shows classic Cabernet flavors of ripe plums, herbs and cassis as well as a hint of smoked meat. The wine opens up with darker undertones of cigar-box and spice before a mélange of layered berry fruits. The palate is full bodied, lifted by a fresh acidity and framed by compact yet prominent tannins. The wine delivers immediate drinking pleasure but will gain in complexity with further cellaring. Optimum drinking: 2020 – 2028 (18° C).

In the vineyard
The Cabernet components hail from two unique vineyard parcels situated in the Steynsrust area of the Helderberg. The blocks are planted on heavily weathered granitic soils and overlook the shores of False Bay
In the cellar
This Cabernet has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 21 days during which it is punched down manually once a day. Thereafter it is gently basket pressed and moved by gravity into barrel. The 2018 was raised for 15 months in French oak barrels including 30% new wood. The wine was bottled unfined and unfiltered in May 2019
Pairing suggestions
Beef, lamb or poultry