All grapes were harvested early in the morning. Half of the wine was fermented in traditional open fermenters and the other half in stainless steel tanks. We used a combination of ?punch downs? and ?pump overs? and introduced a lot of oxygen into the fermenting wine. Tannins were extracted at the beginning of fermentation and finished with gentle and short ?pump overs? not to over extract the wine. Gravity was used to separate the wine from the skins after fermentation and went through malolactic fermentation in stainless steel tanks. The wine was aged in 300l French oak barrels for 12 months.
Kleine Zalze Cellar Selection Cabernet
This a very typical Cabernet Sauvignon that shows dark fruit on the nose that follows on to a textured palate with some red fruit and soft and supple tannin profile that gives way to a long finish.