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The wine was matured in French oak barrels, of which 60% new wood, for 12 to 16 months. Full-bodied, the wine displays blackberries, dark chocolate, cedar, sweet vanilla with a firm tannin structure on the palate and lingering sweet red berry fruit.
IN THE VINEYARD: The diversity of the soils, slopes and elevations is closely linked with the quality of Plaisir wines. Situated on the east and northeast facing slopes of the Simonsberg Mountain, Plaisir Wine Estate is bordered by the towns of Stellenbosch, Franschhoek and Paarl. The vineyards for this wine, between 12 and 15 years of age, are all located on Plaisir Estate on south-eastern slopes of the Simonsberg Mountain planted in weathered, decomposed granite soils where high mountain peaks shade the vineyards from the hot, late afternoon sun. Thisslows down ripening, resulting in wines with a very typically rich fruit complexity and well-ripened tannins.
IN THE CELLAR: The grapes were hand-harvested from two Cabernet Sauvignon vineyards at between .z 24.9° and 25.4° Balling. The grapes were destemmed, then sorted and pumped into stainless steel tanks. The grapes were fermented at 24 °C. The juice was pumped over the skins daily to extract colour, tannins and flavour. On several occasions the juice was emptied from the tanks and then pumped back over the skins of the same tank (rack and return). Once fermentation was completed, the wine was left on the skins for a further 6 -8 days to macerate. The wine was racked off the skins and malolactic fermentation was completed, partially in barrels and in tanks. The wine was then racked and transferred to 300 liter French oak barrels (58% new, 22% 2nd fill and 20% 3rd fill) to mature for 18 months.