The grapes are harvested in the cool of morning at 22° Balling, showing minimal colour development and optimal skin integrity. From point of picking, the cold chain is maintained. Grapes are whole bunch pressed very gently to prevent colour extraction. Fermentation ensues in tank, and after settling the wine remains on the lees for four months.
It is not a well-known fact that the popular red cultivar Cabernet Sauvignon has its roots in a white wine of similar celebrity. DNA profiling at Davis University in California in 1997 demonstrated conclusively that Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc. That the variety could be vinified as a white wine seemed obvious to Asara’s winemaking team, they then started creating the first white Cabernet Sauvignon in South Africa.
The result is a crisp wine presenting white peach whiffs, with grenadine and tropical fruits and notes of almond butter. A mouth-watering sweet entry of winter melon, rounded off by gooseberries.
The vineyards are planted at an altitude of 100m above sea level. East-facing rows restrict sun exposure on the bunch zone. The canopy is managed to further occlude the sun.
The soil type, Tukulu, was selected specifically for its water retention capacity. Up until final ripening, vineyard micromanagement aims to slow the fruit development phase. Five days prior to harvest the canopy is broken to increase sunlight exposure on the grapes. The vineyard yields an average of 8 tons per hectare.
Cultivar: Cabernet Sauvignon (100%)
Range: Speciality Range