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Self-taught winemaker and former architect David Trafford's small but stellar production is regularly cited as being among the Cape's very best. David's winemaking philosophy is deceptively simple: to make the best possible wine he can whilst retaining a sense of place. His wines have rich fruit and a juicy ripeness but they are crisply pressed and structured too.

The De Trafford Cabernet Sauvignon was sourced from three distinct vineyard blocks:

  • 1st block 11 year old vines on 7 wire vertical trellis. Mix of clones on 101-14 rootstock. Mont Fleur vineyard. - high altitude mountain slope. Soil deep red Hutton decomposed granite.
    Yield 4 tons / hect. (24hl/ha)

  • 2nd block 8 year old vines on 5 wire vertical trellis. Clone 20C on 101.14 rootstock. Neighbouring east facing Keermont vineyard. Soil deep red Hutton decomposed granite.
    Yield 3 tons / hect. (18hl/ha)

  • 3rd block 17 year old vines on 4 wire vertical trellis. Clone CS 46A on 101-14 rootstock. Soil shallow gravelly red Hutton decomposed granite. On low lying Helderberg mountain site.
    Yield 3 tons / hect. (18hl/ha)
Typical cold, wet winter followed by a normal growing season with enough rain and warm weather to produce good, balanced growth. The knife-edge harvest conditions with small heat waves alternating with short, wet, cold spells seemed to bring out a nutty character in the Cabernet and accentuate the natural structure of the wine in quite an elegant way.

Harvest date: 22 / 2 / 07 - 16 / 3 / 07

86% Cabernet Sauvignon, 14% Merlot

100% destemming and crushing by hand directly into 2 tonne open top fermentation tanks. Spontaneous natural yeast fermentation at 30ºC with the cap of skins punched down 2 to 4 times a day for 12 to 14 days. Wine drained directly to barrels together with single pressing from traditional basket press.
The wine underwent malolactic fermentation in the barrel. 40% new French oak was used from high quality coopers.

Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. This wine was bottled unfiltered by hand on the property on 21 January 2009.

Attractive deep red colour. Intense fruitcake, complex berries and black olives. A distinct nutty character evolves and is complimented by pencil shavings and cedar from the fine French oak. Still tight, restrained and rather linear on the palate. Needs time to unfold and show itself.
Decant with air and enjoy with a thick chunk of beef on the bone. Best between 2012 and 2020.

CLOSURE:    Cork

ALCOHOL:    15.19% (11.4 units of alcohol)

Per Bottle 18.95


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