Cabernet Suvingnon Wine

All red varietals are destemed into small open top bins where we will take out all the green stems. The bins will go back into the cold storage room for four days, where pre- maturation will take place. During pre- maturation color will be extracted from the whole barriers. After this the bins will go into the winery. Than I will handle each varietal on its own unique way threw the wine making process.

I started making the Arendsig Single vineyard Cabernet Sauvignon 3 years back. It has been a huge success. The first and 2009 vintages were sold out with bottling.

"This wine has mint and plums on the nose, the palate is rich, full, fruity and a structured on the mid pallet. The wine will do well with maturation".

The Cabernet Sauvignon is fermented dry on the skins and after this will be kept on the skins for 8 weeks, post maturation. Malolactic fermentation will also take place during this period. This will round the mouth feel and give the wine tannin that is polymerized.

After the 8 weeks, the skins will be pressed down. All the free run with press juice gets drained down into a tank, to clarify. Now the wine goes to barrel for 12 months, maturation. My selection of barrels are mainly older, in order to bring out the natural flavors from the vines.

During maturation the wine will be tasted to make sure it gets bottled at an optimal stage. Bottling happens on farm, using a mobile bottling unit. The wine bottles are also labeled by hand.