Cape Winemakers Guild

Vriesenhof Cabernet Sauvignon 2007

Pre-ferment cold maceration for 24 hours before inoculation in stainless steel tanks. Both alcoholic and malolactic fermentation was completed in tank. Wine was racked to first and second fill French oak barrels (225 litres) for maturation. After 12 months, the wine was racked and returned to third fill barrels for another 12 months of aging before the wine was racked to a 500 litre barrel for another 20 months. The period of maturation in the 500 litre barrel was intended for integration of aromas and softening of tannins. Tasting Notes: Beautiful aromas of red fruit, leather and spice on the nose with fresh cherries and raspberry on the palate.

Winemaker: Jan Coetzee – R…

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 3 400.00
  • Lowest: R 1 800.00
  • Average: R 2 168.00


  • Bottle Size 1.5 L
  • Case Size: 3 x 1.5 L
  • Cases Produced: 170
  • Cases Auctioned 100


  • Alc: 13.94 vol%
  • RS: 1.90 g/l
  • TA: 6.40 g/l
  • pH: 3.57

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