Asara Wine Estate and Hotel is situated on the rolling Polkadraai Hills west of Stellenbosch at in the heart of its Wine Appellation. These rolling hills provide many aspects and facings and soil types for the selection of wine grape varieties grown on the estate.
The main supply of grapes for the Asara The Vineyard Collection Cabernet Sauvignon 2012 come mainly from a 16-year-old south west facing Oakleaf Tukulu soil based block. Another block receives reflected sun from the Asara supply dam. Afternoon breezes coming up from False Bay in the afternoons ameliorate the vineyard heat and allow for a long ripening time, which mean more flavour in the harvested grapes.
Vinification is traditional with early morning harvesting taking place to protect the grapes from the sun’s heat. The cold chain is maintained and the grapes are bunch sorted once in the cellar to ensure that any burnt or raisined berries are removed before the process starts. The grapes are destalked, half of them crushed and the rest left as whole berries. Fermentation takes place after five days of cold maceration. In the open top fermenters, pump overs take place four times a day to ensure gentle extraction of colour, flavour and tannins. Once pressed the wine undergoes malolactic fermentation takes place in tank before the wine is taken for 18 months to 225 litre French oak barrels of which 10% were new and the balance made up of second and third fill. The wine is then prepared for bottling.
It looks like
Packed under natural cork closure in the classical Bordeaux shaped bottle with the elegant Asara Vineyard Collection label. In the glass, it is a deep plum ruby at the core which pales out to a rich garnet at the rim.
It smells like
Rich dark cherries and blackcurrant with oak and its concomitant spices in support.
It tastes like
Fresh sappy red, black and blue berries, followed by rich mid palate. Juicy, weighty. Excellent ending with well interwoven tannins and cherry tobacco.
It’s good with
Excellent wine by the glass at the end of a meal while contemplating the affairs of the world by the dying light of the fire. Perfect food wine which goes well with all manner of meat dishes from the braai, grill, casserole and roast. Carey Boucher Erasmus’s Lamb Pilaf with dates and cranberries has a number of flavours in it which will find partners in this wine. Perfect midweek supper dish for when you want a sublime glass of wine. Click here for her recipe.
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