A beautiful Cabernet Sauvignon from 20 year old vines, grow in Glenrosa and Sandstone soil. It yields at 8 ton/ha and was harvested at the beginning of April fermented in stainless steel at 24°C for 10 days and then aged in new French Oak barrels for 12 months.
A very complex wine full of blackcurrant and raspberry flavours. It has higher tannins and a savoury character often described as black pepper and tobacco.
Decant this wine 1,5 hours before drinking and make sure the temperature is between 18 - 24°C. Try this Merwida Cabernet Sauvignon with a chargrilled burger, rib eye steak or an everyday stew.
Researchers studying Cabernet Sauvignon in Canada discovered that wines made from vineyards infested with Asian ladybugs affect the flavour of the wine greatly. Ladybug taint occurs when ladybugs are inadvertently added into the fermenting wines.