Amani Cabernet Franc / Merlot 2007
Technical Analysis
: Camen Stevens
Main Variety : Cabernet Franc
Alcohol : 14.5 %vol
pH : 3.40
RS : 3.2 g/l
Total Acid : 6.0 g/l
Volatile Acidity : 0.48 g/l
SO2 : 72 mg/l
Free SO2 : 20 mg/l
Appellation : Coastal
Type : Red
Style : Dry
Body : Full
Taste : Fragrant

2009 Decanter World Wine Awards - Gold Medal
4 1/2 Stars John Platter 2011
Tasting Notes
This Cab Franc/Merlot 2007 has a soft spicy cinnamon appeal that flows over into orange peel covered with dark chocolate and black berry fruit. The Palate entrance shows smooth ripe tannins followed by black berries, licorice and ripe cherries. There is a good balance between ripe cherry fruit on the palate together with alcohol and a fresh acid. The Amani Cab Franc/Merlot has a good concentration on both the mid and after palate with well managed oak influence.
Blend Information
36.5% Cabernet Franc, 36.5% Merlot, 12% Malbec, 12% Petit Verdot, 6% Cabernet Sauvignon
Food Suggestions
Rack of lamb, warthog, filets of beef with demiglace. Sauces with chocolate, mint and dark berry flavours. Duck, goose, and turkey could also be a great accompaniment. Rare roast Ostrich topped with chocolate chili souace and orange peel confit.
In The Vineyard
Origin: Polkadraai Road , Stellenbosch.
Soil Type:Fernwood and Longlands.
Vineyard Info: Hand picked 23.6 - 25.5°B from 7-11 year old vines. Yield= 6-8 tons/ha.
In The Cellar
The varietals were all vinified in seperate vessels with Cab Franc and Cab Sauv showing best fruit expression if fermented in open stainless steel tanks. The Cab Franc and one portion of the Merlot were inoculated with a pre-chosen yeast culture whole the balance of the wines underwent spontaneous fermentation. Both the Cab Franc and Merlot wines were aerated 3-4 times in a day for color, tannin and flavor extraction, and to rid the ferment of any reductive components. After settling, the free run was transferred to barrel where the Cab Franc, Malbec, Petit Verdot and Cab Sauv underwent spontaneous secondary fermentation and the Merlot was inoculated with Malolactic bacteria. The wines matured in barrel for 12 months after which the wines were blended together and transferred to barrel for a period of four months prior to bottling.

Maturation: The wines were matured for 16 months in French oak of which 35% were new French oak.

Other Vintages
Amani Cabernet Franc / Merlot 2010 Camen Stevens Cabernet Franc
Amani Cabernet Franc / Merlot 2009 SOLD OUT Camen Stevens Cabernet Franc
Amani Cabernet Franc / Merlot 2008 Camen Stevens Cabernet Franc
Amani Cabernet Franc / Merlot 2007 Camen Stevens Cabernet Franc
Amani Cabernet Franc / Merlot 2006 Camen Stevens Cabernet Franc
Amani Cabernet Franc / Merlot 2003 Danelle van Rensburg Cabernet Franc

Divine Wine for Substainable Production More about Enviro Wines
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