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Die Arnoldus

Varietals Cabernet Sauvignon, Cabernet franc, Merlot, Malbec, Petit Verdot
Tasting Notes
Alcohol +-14.0% Vol
Appearance Deep ruby to garnet red
Aroma Plum, spice, fynbos, black olive
Palate Intensity, purity, persistent and lingering finish
Vineyard
Altitude 200-297m
Soil Well-drained soil; good water retention. Important percentage of clay in topsoil
Yield 5.5 tons per hectare (37hl/ha)
Vinification
Maceration 3-4 day cold maceration before fermentation; +-3 punch-downs per day
Fermentation temp 24-26ºC
Malolactic fermentation In tank with French Oak alternatives
Maturation
Maturation All 5 varieties blended together; matured as a blend for 24 months in new 225ltr French oak barrels; and then 12 months in 3500ltr French oak foudre
In bottle pre-release 24 months
Ageing potential 10 years and longer


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