Cabernet Sauvignon 2021

Annandale lies in the celebrated Golden Triangle that stretches along the south-facing foothills of the Helderberg Mountains. The Cabernet sauvignon vineyards were established 27 years ago on the mountain escarpment between 100m and 170m above sea level to derive the benefit of cooling False Bay breezes. The maritim ecooling helps to prolong ripening, concentrate flavors and ensure optimal balance between fruit sugars, acids and tannins. The vines are planted in duplex soils of decomposed granite with a substructure of clay, that is an excellent retainer of moisture, and from which the roots can draw moisture during the drier summer months. Although dry farming is preferred, vines are irrigated when lack of water places them under threat. Annandale is moving towards a more biofriendly philosophy of regenerative farming to reduce its environmental impact and to promote climate resilience in the vines. Cover crops of oats and rye enrich and improve the life and health of the soil, enhance biodiversity, attract pollinating insects, retain moisture, fix nitrogen, and sequester carbon, providing a well-balanced microbial environment in which the vines can give of their best.

The rich ruby red of the wine is warm and attractive. On the shy nose, elegant aromas of cranberry, dark chocolate and violets are prominent. Hereafter the wine reveals a gentle bouquet of ripe dark fruits and subtle floral notes, all distinguishing characteristics of the superior Stellenbosch, Helderberg terroir. On the palate the wine continues with layers of fruit and a complexity of velvety tannins, with hints of cedar and cigar box. Vanilla pod and smokey ripe fruit ends the experience with a long, graceful finish.

Analysis:

Alc:                                     14.5% by vol

Residual sugar:            2.4  g/l

Total acidity:               5.24    g/l

pH:                                     3.4

Extract:                             28.3g/l                                

Cellarmaster and 5th generation winemaker, Hempies du Toit, follows the traditional minimalistic wine farming ways of his forbearers. Like them, he makes natural wines with ambient cellar yeasts with no added enzymes or additives. Grapes were coarsely destemmed resulting in a high percentage whole berry fermentation. Cold maceration was done for 48 hours before the first pump-overs were implemented. Malolactic fermentation was completed in stainless steel tanks and then moved to300liter French oak barrels. The wine spent another 24 months in 25% new French oak barrels. Following a philosophy of simplicity, integrity, and patience, Hempies believes “great things cannot be rushed”. He is recognized as one of South Africa’s leading red wine specialists and is celebrated for his expressions of Cabernet Sauvignon. Accolades includes South African winemaker of the year and a global Grand Prix d’Honneur from Vinexpo.