The wine has a brilliant colour – deep, dark, intense and bright with a vibrant rim. Aromas of ripe blackcurrant fruit with red berries greet you on the nose along with subtle hints of cigar box. The palate is soft and smooth, yet structured and powerful. Firm fruit tannins are beautifully balanced by well integrated soft oak flavours which promise age-ability, and gives structure and length. Well rounded and supported with upfront flavours of juicy, blackcurrant and mulberry. The complex palate has a refreshing acidity on the finish.
Lourensford Estate Cabernet Sauvignon 2014
A cool and wet winter allowed vines to go into proper dormancy. We experienced lots of rain, thunder storms and floods in August & November. Luckily this did not affect the sensitive flowering and ripening stages too much. The thunder storms and lots of rain resulted in good growth of the vines after budding. We had very little severe South Easter winds at the start of summer which resulted in very good budding & flowering of the vines as well as a record harvest. We experienced a fairly cool summer which resulted in slower ripening and the ability to harvest at lower sugar levels. With good canopy management and perfect harvest decisions we were able to bring the grapes into the cellar at the desired time. This resulted in refined wines with elegance and good natural acidity.
The harvest dates were March – April 2014.
In The Vineyard
Altitude: 200 above sea level
Age of vines: 11 years
Rootstock: Richter 110
Clones: CS46, CS359
Slopes: Western facing slopes
Row direction: Slight North facing slopes
Soil type: Decomposed granite, Oakleaf and Tukulu formations
Alcohol: 14.5 vol %
Total acid: 6.1 g/l
RS: 3.4 g/l
Closure: Hand selected quality cork
Cultivar: 85% Cabernet Sauvignon, 15% Shiraz
Wood: 100% wooded, matured for 18 months in 300L French oak barrels of which 37% were new barrels and 63% older barrels
This vintage can be enjoyed up to 2021, but will reach its best drinking potential towards the end of 2017 and with optimum cellaring only peak towards the end of 2018.
This wine will pair well with game dishes and also big, juicy red meats which have been grilled or barbecued as it latches on to the pronounced ‘browning’ flavours that develop with these cooking methods. Our Cabernet Sauvignon will also work with sweeter sauces, cranberry jellies and relishes that accompany many savoury dishes. It also goes with everyday dishes such as cottage pie, bangers and mash, beef cooked in red wine, mushrooms on toast, and a mild, rare pan-fried steak.
Serve between 15 and 18°C.