Methode Ancienne 1997 – Cabernet Sauvignon
Over 20 years ago, our red wine was made with commercial yeast, and crushed grapes. In 1997, on our path towards how the way we make our red wines today, we made what is now known as Méthode Ancienne Cabernet Sauvignon using, for the first time, native yeast , yet still crushed the berries before fermentation.
This wine, with the additional extraction from the crushed berries, took much longer to mature and for the hard edges to soften. Even after two years in new French oak, and four years of further bottle maturation, it was still too closed and the tannin structure too tight to be released.
Wine is made using trial and error, so from the 1998 vintage onwards we fermented the Méthode Ancienne Cabernet using native yeast and whole berry maceration (uncrushed), creating softer tannins and wines that would reach maturity sooner than those made with crushed grapes.
Finally, the 1997 vintage of the Méthode Ancienne Cabernet Sauvignon, almost forgotten in the back of our cellar, has been deemed ready to be shared with the world.
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This wine has been sealed with the same cork for 20 years, and you will find that the bottom of the cork is wet while the top is dry. It is important to open this bottle of wine carefully and patiently, inserting the screw as deep as possible into the cork, and thus not without using the hinges of your waiter’s friend corkscrew too excessively. This wine is unfiltered and unfined, and sedimentation is a natural occurrence in wines of this age and decanting is recommended.
100% Cabernet Sauvignon
Robertson, South Africa
Harvested at full seed ripeness. Cold macerated uncrushed in open fermenters for 10 days. Punched through twice daily. 3 Weeks alcoholic fermentation.
100% Malolactic fermentation spontaneously in barrel.
24 Months wood maturation.
Acidity 5,7 g/L
RS 2,8 g/ L
FSO₂: 40mg at bottling
Soil: Extremely rocky Quartz
Climate: Moderate summer with low night temperatures. Cold winter
Wind:Cool South Easterly (summer)