Cabernet Sauvignon

Meinert wines are made in small quantities from meticulously selected vineyards, with much thought and care under the watchful eye of Brendan Butler, both in the vineyard and cellar. Far too much thought in some instances, perhaps, for I’m known to ponder most things deeply. However, it is important to me that our wines have individuality and therefore every aspect is personal & distinctive, including the packaging.

100% Cabernet Sauvignon 

Alcohol 13.44 vol%
Residual sugar 4.5 g/l
Total acidity 5.4 g/l
pH 3.56

Fermented with natural yeasts & made in a classic, minimal interventionist manner, with a focus on purity of fruit and fine, silky tannins.

Pump overs two to three times a day during the course of fermentation and extended post-fermentation maceration, where the fermented wine is left on its skins for up to three weeks after the completion of alcoholic fermentation allowing for the evolution of Cabernet Sauvignon’s finer, silky tannin expression.

Aged for 24 months in a selection new (15%), second and third fill French Oak barrels, most of which is sourced from the Vosges forests bordering Alsace.

In keeping with a naturalist approach to winemaking, this wine is lightly filtered prior bottling in the spring of 2019 and as such a harmless sediment may develop over time.

Dense deep fresh red colour. The nose displays red berries, typical Cabernet herbs, spicy toasty oak and tobacco. Mouth filling but soft on entry, lingers gently and long on the finish.

Should match well with Tuscan style veal, wild boar or warthog with truffled mash and of course a well-aged piece of beef like prime rib, especially with reduced rich sauces.

Or venison – we enjoyed it with eland. Drink now and until about 2030. The charm of the vintage is in its gentle character rather than its ability to age, I think.