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The Lion Hound Cabernet Sauvignon 2017

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 14.0 %
Residual Sugar: 3.7 g/l
pH: 3.68
RS: 5.9  g/l
Total Acid: 5.8 g/l
Extract: 37.6g/l
Bottled: 25 May 2018
Release Date: June 2018
Bottles: 10123 bottles

Tasting Notes

Upfront notes of mint, mulberry and plum with a hint of leather and wood spice run seamlessly into a juicy midpalate and long finish.

Viticulture

North-South facing vineyards are grown in a combination of Glenrosa and Oakleaf soils. The vine shoots are vertically positioned on high trellises for optimal vine and bunch ripening. Irrigation is scheduled according to soil moisture monitoring and leaf water potential.

Winemaking

  • The Cabernet Sauvignon grapes were used in this fine wine were hand harvested and destemmed with only a light crushing to prevent any damage to the pips.  After passing over a sorting table the mash was fermented n open top stainless steel fermenters.
  •  The fermentation ran at  24-28 degrees Celsius using a commercial yeast strain specifically suited to Cabernet Sauvignon.  A 30% whole – berry component ensured gentle extraction during pump overs which were done 3-4 times daily. The wine was removed from the skins before complete dryness in order to retain softness
  • All components underwent Malolactic fermentation and a portion of the wine was matured on oak staves while the remainder underwent 12 months of ageing in third and fourth fill barrels ensuring good wood/fruit integration.
  • The wine was then blended and lightly filtered shortly before bottling.
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