Alto

Cabernet Sauvignon

standard courier: 3 working days

Sold by: Libertas V&E

R 260

Ready to ship   available2 60 +

750 ml (Standard)


Cultivar:

100% Cabernet Sauvignon

Country:

South Africa

Rating:

4 Stars - Platter's 89 Points - Winemag.co.za

Specifications:

14.70% alc vol Sugar g/l: 3.0
Type: Red Wine Cellaring Potential: 20 yrs+
Origin: Stellenbosch Appellation: Helderberg

Tasting Notes:

Colour: Dark intense plum red. Bouquet: Dark red fruit concentration on the nose. Classic dark chocolate with a hint of minerals and lead pencil shavings. Taste: Full-bodied and rich with ripe but elegant tannins. Powerful elegance in a glass.

Raspberry
Raspberry

Dark Chocolate
Dark Chocolate

Minerality
Minerality

Pencil Shavings
Pencil Shavings

Alto, situated on the slopes of the Helderberg Mountain in the Stellenbosch district, dates back to 1693 when it was part of a much larger farm called Groenrivier (Green River), granted to a free burgher by Governor Simon van der Stel. In 1919 the owner of the farm, Hennie Malan, sold off half the land to his brother-in-law and set about planting vines on his remaining portion, focusing exclusively on red varieties. He named the farm Alto, a reference to its altitude (some slopes rise as high as 500m above sea level) and his striving for excellence. Alto has 93 hectares under vines. The trellised vineyards cling to the high granite slopes, ideal for the cultivation of red wine varieties.

This wine is made from grapes of north-facing vines, between 8 and 22 years old, that grow in decomposed granite soils and clay subsoil situated at altitudes of 135m 500m above sea level respectively. The vines on the higher slopes are fanned by the cooling maritime breezes from nearby False Bay. A five-wire fence was used to trellis the vines, which yielded an average of 9 tons per hectare.

The grapes were harvested by hand at the end of March at 24° to 26° Balling. After destalking and crushing, the mash was fermented in stainless steel tanks at 25° to 27°C, using the selected yeast culture. The juice was separated from the skins after 14 days.

After malolactic fermentation, the wine was racked into first-, second- and third-fill French oak barrels and matured for 18 months.

Food pairing

Excellent enjoyed on its own or served with steak, lamb, stews and casseroles.

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