2012 Sir Thomas Cullinan

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Vineyard

Specific rows were selected from the highest vineyards on the estate. The cool south facing slopes combined with the fresh afternoon breezes from the cold Atlantic Ocean result in ideal ripening conditions. Leaves are removed in the bunch zone at the pea berry stage of the grape development to allow sunlight to aid in the ripening of the grapes. A large green harvest at 80% veraison ensures even ripeness at harvesting.

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Cellar

Our grapes are sorted in the vineyard and then twice in the cellar, once as whole bunches and then as individual berries on a vibrating sorting table. Once in the tank, the berries are cooled and allowed to undergo a cold maceration for 7 days at 10 degrees Celsius. Fermentation is then allowed to proceed uninnoculated and takes place in 500L open top French oak vats which are punched down every 5 hours to ensure optimal extraction. A 20 day post maceration at 28 degrees celsius follows.

The wine is then drained into 60% new 225 litre French Oak barrels where malolactic fermentation takes place. The wine is then matured for 22 months in the same vats before being racked and bottled.

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Tasting Notes & Analysis

2012 was a great vintage for Merlot and Cabernet Sauvignon on the estate. The summer was cool and dry which resulted in perfect ripeness. The nose shows an array of dark berried fruit and cherries with light green spice and cigar box undertones bringing fresh savoury notes.The palate is wonderfully fresh and elegant. Balance between the fruit and acid creates the framework and intensity with the subtle tannin giving length.Inspired by the Right Bank of Bordeaux but true to the Simonsberg Ward.

14.5% Alc; 2 g/l R.S; pH 3.5; 5.75 g/l T.A; 0.65 g/l V.A;38 mg/l FSO2; 110 mg/l TSO2