Arabella

Arabella Cabernet Sauvignon

ƒ17.50
Tasting Notes

Brimming with abundant blackcurrant aromas, this full-bodied wine is a mouthful of juicy plum flavours. Delightfully versatile, it makes a delicious partner to a wide variety of foods.

Alc: 13
RS: 3.5
pH: 3.78
TA: 4.9

Awards

2018
Gold Wine Awards Gold 2019

2016
Ultra Value Award Silver 2016
Old Mutual Trophy Bronze 2017
Old Mutual Great Value Award 2017

2013
RECM Neil Pendock Best Value
Old Mutual Trophy Bronze 2014

2012
Michelangelo 2013 – Silver Award
IWC – Bronze Award 2013

2010
Wine Magazine 2012 – Best Value
Michelangelo 2011 – Silver Award
Old Mutual Trophy Wine Awards 2011 – Bronze Award

2008
Michelangelo 2009 – Gold Award

2007
Swiss International Air Lines 2008 – Seal Of Approval

2006
Michelangelo 2007 – Silver Award
Veritas 2007 – Bronze Award
Wine Magazine 2008 – Best Value

2005
Michelangelo 2006 – Silver Award

 

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

Clonal / Rootstock Selection
Four clones have been used, CS46, CS163, CS18A and CS15. CS46 – South African selection that is still considered one of the best clones, has less outspoken fruit but gives wines very good structure. Ages very well in wood and gives a nut or herb character. CS163 – Originally imported from Holland as clone 205, has very specific and outspoken fruit charactaristics (berries), good blending components, earlier fruit ripening and higher production. CS18 – South African selection grafted from Neitvoorbij, has average production levels and also gives good blending components. CS15 – French selection that is mostly planted in France. It has slightly less flavours and aging potential, but has higher productions and blends well with other clones.

Two rootstocks are used, 101-14 and Richter 110. Some of the older vines were planted with 101-14, but it has become apparent that our soils are more suited to Richter 110. The problem with 101-14 is that it has a shallow root structure and is more prone to suffer from water stress at the critical ripening periods. Conversely, Richter 110 has a stronger root structure which enables us to better control deficit water management in the period before veraison.

Growing Season Growing Data (October – April)
Rainfall: 333.7mm
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 3-10 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning

The Harvest:
Harvest Date: 15 March – 7 April
Yield Per Vine: (weighted average) 3 kg
Yield Per HA: (weighted average) 10 tonnes
Maturity Analysis at Harvest (weighted averages)
Brix: 25°-26°

In the Cellar:
Cabernet Sauvignon is picked mid March to first week of April. Once crushed the wine is pumped into fermentation tanks. Tailored pump overs are done twice daily during fermentation to obtain delicate fruit tannins and maximize flavours and colour extraction. Wine and skins then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing and increases the amount of juice extracted. Following the gentle pressing, the wine underwent malolactic fermentation in tanks. Wine is then put on French Oak for about 5-10 months to add softness and complexity to the wine.

Blend Information:
100% Cabernet Sauvignon

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About this wine

Food Pairing

Cabernet Sauvignon is a full-bodied red wine packed with tannin and pairs best with meaty dishes like steak, venison stew, roast beef, ostrich, squab, roasted lamb and duck.

Tasting Notes

Brimming with abundant blackcurrant aromas, this full-bodied wine is a mouthful of juicy plum flavours. Delightfully versatile, it makes a delicious partner to a wide variety of foods.

Grapes

Cabernet Sauvignon

Country

South Africa

About the Winemaker

Arabella is a new venture established on land which has been in the De Wet family since the 1860’s. As the vineyards had been established many years previously, it was assured that top quality wines would be produced at Arabella. A new cellar, bottling hall and tasting room was built at the beginning of 2006 and the first vintage from the cellar was produced in 2006. Arabella got off to an auspicious start when the Arabella Shiraz 2007 won a double gold at the Michelangelo International Wine Challenge. It is the family’s desire to establish the Arabella brand by giving our customers the very best quality at the very best price possible. But just good quality is not enough – we want our customers to have a special experience when drinking Arabella wines.