SOUTH AFRICA
Six Hats Cabernet Sauvignon
2016 Cabernet Sauvignon
Viticulture
| Vineyard: | Fairtrade vineyards located in the Piekenierskloof and Swartland areas. |
| Soil Type: | Sandy and loamy soils. |
| Vine Age: | 13 to 16 years old. |
| Irrigation: | Drip Method |
| Harvest Date: | Second week of March. |
| Yield: | Below 6 t/ha. |
Vinification:
Six principles form the core of Six Hats philosophy, "Partnership,
Potential, Change, Equity, Dignity and Sustainability". Six Hats
seeks to produce wines that will contribute to the lives of the people
whose hard work is expressed in each bottle. There are minimum
prices set for grapes and an additional percentage of the sales are
given back to the community who uses the money to build schools,
clinics and other projects to improve their lives.
Six Hats is a registered Fairtrade producer.
Six Hats is a registered Fairtrade producer.
Grapes are sourced from Fairtrade certified vineyards
predominantly in the Piekenierskloof region Swartland. These 13 to
16 year old vineyards are trellised and grow on sandy, loam soils.
The vineyards are meticulously farmed and managed to yield below
6 tons per hectare.
Grapes are handpicked and cold soaked for 24 hours.
Fermentation is initiated with selected yeast strains and is kept
under 26° Centigrade. Malolactic fermentation is completed in tanks
and the wine is matured for 6 months, using French and American
oak.
Tasting Notes:
| Color: | Garnet with some purple on the rim. |
| Nose: | Ripe blackcurrant, plums and hnts of dark mint chocolate. |
| Palate: | Medium bodied, with a gentle hint of oak, dark fruits with a pleasing aftertaste. |
| Other: | This Cabernet Sauvignon is relatively versatile and will pair with a wide variety of dishes; it will go well with braised short ribs, grilled buffalo, pizza or pasta such as cracked black pepper Fettucini with mushrooms. |
Chemical Analysis:
| Alc (%): | 13.5 |
| RS (g/l): | 2..4 |
| TA (g/l): | 3.51 |
| pH: | 5.6 |