Upland Organic Estate - Port Cape Ruby 2010

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The Wine Is Organic & Sulphur Free / Vegetarian Choice

AREA OF ORIGIN: Single vineyard estate wine, Wellington

VARIETY: 100% Cabernet Sauvignon

HARVEST DATE: End February 2010

VINIFICATION: Alcohol fermentation in open cement tanks, pumped over and punched down 3x per day until 15 balling. Fortified with Upland Organic Pure Pot-still brandy spirits to 18% alcohol. Press, then settled in stainless tank. Into barrels for 2.5 years. Into tank before bottling in 2013.

OPTIMUM DRINKABILITY: 2014-2030

TASTING NOTES: This delicious fortified wine, made from Upland Organic Cabernet Sauvignon was fortified at mid-fermentation with Upland Organic Pure Pot-still Brandy. It contains no added sulphites, and the wine is unfiltered and un-fined, a vegan wine. It is a rich deep black colour, and shows a characteristic full fruity nose, with complex flavours of cherry, cassis, rich vanillas, cigar box, pencil shavings, as well as mint and spice overtones. The sweetness is offset by a long, dry finish. Elegant tannin structure ensures that the wine will keep for many years. However, after opening the bottle, it should be consumed within a month as it contains no sulphite preservative. A perfect end to a robust meal, or enjoy with blue cheese and nuts.

ANALYSIS:

Residual Sugar 81.1 g/l (+/- 0.5 g/l)

Alcohol: 18.12% by vol (+/- 0.2% vol)

Total Acid: 5.2 g/l (+/- 0.25 g/l)

pH: 3.96 (+/- 0.05)

Free SO2: 0 mg/l