Saboteur 2016 Red Blend
2016 is the second year of very dry and warm weather which reflects in the earlier picking dates. This produced very ripe fruit with big fruit flavours. For the first time since 2012, the Cabernet Sauvignon is more dominant than the Mourvedre and this shows in the overall structure and complexity of the wine. The Cabernet Sauvignon and Mourvedre were fermented in small batches in open bins with regular hand punch downs. The larger Shiraz batches were fermented in stainless steel tanks with regular pump overs_ All the components were pressed directly into barrel and allowed to mature with some fermentation lees. Some of the batches did malolactic fermentation in barrel which gives a fuller mouth feel and structure. This vintage was only in barrel for 12 months with 30% new French Oak. All the components were aged separately.
During the blending process, great care was taken to follow the house style of Saboteur, which is increasingly building up a huge following, i.e. bold fruit, good spice and soft tannins. The blend this year has a larger portion of Cabernet Sauvignon than ever before. The blend comprises of 54% Shiraz, 32% Cabernet Sauvignon and 14% Mourvedre.
Grapes were sourced from seven vineyards:
Walker Bay, Ou Meul Shiraz harvested on 9th February 2016
Walker Bay, Ou Meul Cabernet Sauvignon harvested on 15th February 2016 Bot River, Stuart Vineyards Shiraz harvested on 19th February 2016
Bot River, Luddite young block Cabernet Sauvignon harvested on 23rd February 2016 Bot River, Luddite young block Mourvedre harvested on 23rd February 2016
Bot River, Gabrielskloof Cabernet Sauvignon harvested on 3rd March 2016 Bot River, Gabrielskloof clone 9C Shiraz harvested 9th March 2016
Average analysis of fruit at harvest
24.6° Balling, TA — 6.2 g/l, pH — 3.42
Appearance: Dark red and full colour to the edge.
Nose: All spice and brewing dark fruit. Overall warm fuzzy decadent feel which draws one in.
Palate: Dark juicy fruit on entry. Broad spicy cherries and dark fruit with a decadent mid palate with hints of cassis and dry, well balanced soft tannins.
Analysis of the wine
Alcohol: 14.78% pH: 3.53 TA: 5.4 g/l RS: 1.8 g/l
32 840 bottles of this vintage were produced (24 880 cork, 7 460 crown cap & 500 magnums)Download PDF