The Glass Collection Cabernet Sauvignon develops a very complex nose with flavours of blackcurrant, cherry, a touch of spices and chocolate. The wine has a good tannin structure, perfect balance and length, with layers of flavour.

• Post 2009 harvest temperature to January were higher.
• Cool Winter ensured a good bud burst, it was 9 days early.
• Cool conditions during berry set lead to loose bunches.
• Berry size was smaller than other years.
• December was characterized by a warm and dry climate.
• Good analyses was achieved especially PH.
• Yield 7,5 Tons/HA. 50 Hl/Ha.
• Good wine quality.

The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack and returns and open pump overs. Post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. Racked on average every 4 months. Matured during 12 months in oak. During the aging, the wine is clarified with natural egg whites and bottled later.

Cabernet Sauvignon

10,300 cases - 61,000 bottles

Alcohol : 14% Vol.
Total Acidity : 5,4 g/L
pH : 3,87
Residual Sugar : 1,0 g/L