A classic Cabernet for great enjoyment. Garnet, brick red in colour, with blackberry, black cherry and some spice on the nose. Medium body with fine, smooth tannins. The wine is soft and juicy with great length. Grapes were picked by hand and whole bunch sorting done at the cellar. This added to the quality of the final product. Cold soaking was done for three days, extracting colour and aromas early on in the process. A slow fermentation, as well as extended time on the skins further enhanced wine quality. The wine was matured in 300 l french oak barrels of which 40% was new for 12 months.
Food Pairing: lamb stew, beef fillet with a wild mushroom sauce, venison, vegetarian cuisine, pizza and pasta.
12 months in oak
The valley in which Doolhof lies is blessed with unique terroirs. The Estate lies between Bain’s Kloof and the Groenberg Mountain Range. The result is soils that are finer, more balanced and deeper than in the surrounding countryside with clay content evenly distributed. A combination of Malmesbury shale, homogenic Glenrosa and Clovelly soils ensure that the roots are able to descend to four metres or beyond.