Cabernet Sauvignon Antonius 2004
VINTAGE: 2004
SORT: 97% Cabernet sauvignon, 3% Merlot
VINEYARD: ČERTEŽE (100m above sea level), SERGAŠI (160m above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 10 years (Čerteže), 50 years (Sergaši)
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 1 kg/vine
VINE YIELD: cca 30 HL/Ha
HARVESTING: manual
VINTAGE TIME: end of October 2004
HARVESTING TECHNOLOGY: The green harvest in August was followed by a real harvest at the end of October. Grapes of Cabernet sauvignon are harvested the last in Santomas wine cellar. After manual harvesting fermentation with natural yeast and 20 days of maceration followed. Togehter with fine lees the wine was poured into 225 L French barrique oak barrels, developing another dimension for 2 years. In the barrique barrels also the malolactic fermentation took place, developing higher harmony awaking your senses. Sulphur additives are minimal with cumulative sulphur content extremely small. In the final coupage ( = coupage French Meaning literally "cutting", a term for blending wines, usually applied to lower quality wines, while the term is reserved for the blending of finer wines.) of cuvee the SANTOMAS enologist (Claude Gros, Narbonne) added another 3% of Merlot 2004 before bottling.
*100 % new barrique barrels; all Boutes – Grande Reserve, 225 L
FILTRATION: Unfiltered.
BOTTLING: March 07
NO. OF BOTTLES: 5000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 2,7 g/L
ACID: 6 g/L (wine acid)
PH: 3,5
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). Requires decanting.
AGING POTENTIAL: 20 years (enologist Claude Gros, Narbonne)
COLOUR: Ruby red; blue tones still present, indicating youth (enologist Claude Gros, Narbonne).
NOSE: Freshness and balsamic tints. Fruity fragrances with blackcurrant prevailing (the characteristic of Cabernet sauvignon) and plum. Also menthol and grey pepper can be felt after the fruiteness fades. If very attentive a whole range of Mediterranean aromatic plants can be felt– even garrigue * [garrigue - http://en.wikipedia.org/wiki/Garrigue] (enologist Claude Gros, Narbonne)
*garrigue – is a type of low, soft-leaved scrubland found on limestone soils around the Mediterranean Basin, generally near the seacoast, where the climate is ameliorated, (oregano, thyme, ...)
PALATE: Full body with tannines, very gentle and soft at the same time. The tannines and alchohol balance is good, making the wine thick and mighty. Very long aftertaste, leaving licorice and vanilla (enologist Claude Gros, Narbonne).
Cabernet Sauvignon Antonius 2004 & FOOD: The wine being multi-layered the recommended dishes are: dishes, based on red meat (plain steaks or steaks enriched with Mediterranean aromas), lamb or venison. It can match a large range of aromas and cheeses. With true wine lovers one or two glasses are an essential companion of refreshments (mature proscutto, smoked salmon or trout and extreme flavoured cheese (sharp, mouldy, cheese with nuts, truffles...). This wine will certainly make your evening!
VINTAGE: 2004
SORT: 97% Cabernet sauvignon, 3% Merlot
VINEYARD: ČERTEŽE (100m above sea level), SERGAŠI (160m above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 10 years (Čerteže), 50 years (Sergaši)
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 1 kg/vine
VINE YIELD: cca 30 HL/Ha
HARVESTING: manual
VINTAGE TIME: end of October 2004
HARVESTING TECHNOLOGY: The green harvest in August was followed by a real harvest at the end of October. Grapes of Cabernet sauvignon are harvested the last in Santomas wine cellar. After manual harvesting fermentation with natural yeast and 20 days of maceration followed. Togehter with fine lees the wine was poured into 225 L French barrique oak barrels, developing another dimension for 2 years. In the barrique barrels also the malolactic fermentation took place, developing higher harmony awaking your senses. Sulphur additives are minimal with cumulative sulphur content extremely small. In the final coupage ( = coupage French Meaning literally "cutting", a term for blending wines, usually applied to lower quality wines, while the term is reserved for the blending of finer wines.) of cuvee the SANTOMAS enologist (Claude Gros, Narbonne) added another 3% of Merlot 2004 before bottling.
*100 % new barrique barrels; all Boutes – Grande Reserve, 225 L
FILTRATION: Unfiltered.
BOTTLING: March 07
NO. OF BOTTLES: 5000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 2,7 g/L
ACID: 6 g/L (wine acid)
PH: 3,5
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). Requires decanting.
AGING POTENTIAL: 20 years (enologist Claude Gros, Narbonne)
COLOUR: Ruby red; blue tones still present, indicating youth (enologist Claude Gros, Narbonne).
NOSE: Freshness and balsamic tints. Fruity fragrances with blackcurrant prevailing (the characteristic of Cabernet sauvignon) and plum. Also menthol and grey pepper can be felt after the fruiteness fades. If very attentive a whole range of Mediterranean aromatic plants can be felt– even garrigue * [garrigue - http://en.wikipedia.org/wiki/Garrigue] (enologist Claude Gros, Narbonne)
*garrigue – is a type of low, soft-leaved scrubland found on limestone soils around the Mediterranean Basin, generally near the seacoast, where the climate is ameliorated, (oregano, thyme, ...)
PALATE: Full body with tannines, very gentle and soft at the same time. The tannines and alchohol balance is good, making the wine thick and mighty. Very long aftertaste, leaving licorice and vanilla (enologist Claude Gros, Narbonne).
Cabernet Sauvignon Antonius 2004 & FOOD: The wine being multi-layered the recommended dishes are: dishes, based on red meat (plain steaks or steaks enriched with Mediterranean aromas), lamb or venison. It can match a large range of aromas and cheeses. With true wine lovers one or two glasses are an essential companion of refreshments (mature proscutto, smoked salmon or trout and extreme flavoured cheese (sharp, mouldy, cheese with nuts, truffles...). This wine will certainly make your evening!