Wine Composition
100% Cabernet Sauvignon
Winemakers Comments
Youthful ripe berry nose with hints of eucalyptus and gum adding complexity. Full and rich ripe fruit in the mouth with lots of developing characters where berry fruit and herbal notes emerge. Will well reward another five or more years in the bottle
Technical Analysis
Alcohol Percentage
13.5%
TA
6 g/l
Ph
3.6
Residual Sugar
3 g/l
Vinification
The Mt Vernon Cabernet Sauvignon 2018 is a wine that is made from a one hectare block that was planted in 1998. This is the only block where the grapes comes from and it is next to some gumtrees, where the minty smell and flavour comes from. The grapes come in early morning when it is nice and cool out side, it comes in at about 24,5 to 25 degrees balling. The grapes are handpicked and put into bins, from there taken to the cellar where it is sorted to only get the best bunches to eventually ends up in your glass as wine.
After crushing and destemming it is cold soaked for about 7 days and then the best yeast is added to it, where during fermentation it gets pumpovers twice a day. After fermentation is done it is left on the skins for another 7 to 10 days before pressing the skins.
From there it goes into French Oak barrels, 30% new wood, for about 18 to 22 months, and then it will be tasted to see if all the barrels are good enough for the Mt Vernon label, then bottled and will sit in bins for another two plus years before it goes into market.
The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L blond toasted barrels after a brief settling. It was naturally fermented and a variety of temperatures and then left for 11 months on its lees. Total time in barrel was 11 months.
Winemaker
Philip du Toit,
Winery
Mount Vernon farm belongs to Dave and Debbie Hooper who bought it in 1995, then Philip started in June 1997, where they started to plant vines, with a new pump in dam and and new irrigation pipes. A whole new farm under grapes was developed. Debbie started with two barrels of wine making in early 2000’s, and then 6 by 1200L stainless steel tanks, and in 2020 we did 350tons of grapes in the cellar. The aim is the best quality wines from the best quality grapes.
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