Post House Bulls Eye Cabernet Sauvignon
Wine making method: The Post House Bulls Eye Cabernet Sauvignon grape’s were fermented, using natural yeast’s from the vineyard, in open stainless steel tanks at 28-30° C. The skins were pushed down 4 – 8 times during peak fermentation.
Malolactic fermentation took place in the barrel where the wine had minimal handling. Use was made of traditional gravity flow and no mechanical pumps were used. The wines were racked 3 times over an 18 month period. There was no filtration and the sulphur levels were kept to a minimum.
Wood ageing: Aged in 35% new French oak barrels
18 months in 225 liter barrels
Alcohol: 15% vol Skin contact: Cabernet Sauvignon 14 days
Extract: 31.1 g/L ºBalling at harvest: 24ºB – 25ºB
Residual sugar: 2.7 g/L
Total acid: 6.2 g/L
Total SO2: 91 mg/L
pH: 3.49 Maturation potential:
TASTING NOTES Typical Cabernet character, this is a big meaty wine. A nose of raspberry, cigar box, chocolate and gamy meat. Firm and oaky palate with rounded ripe fruit and tannins which gives length to the finish. Enjoy now or hold up to 8 years.