Ridgeback Lion Hound Cabernet Sauvignon

The North-South facing vineyards used for this fine wine are grown in a
combination of Glenrosa and Oakleaf soils. The vine shoots are vertically
trellised for optimal vine and bunch ripening and irrigation is scheduled
according to soil moisture monitoring. Leaf plucking in the bunch zone
allows for effective sunlight penetration and rich, ripe tannins.
 The Cabernet Sauvignon grapes were used in this fine wine was
hand harvested and destemmed with only a light crushing to
prevent any damage to the pips. After passing over a sorting table
the mash was fermented in open top stainless steel fermenters.
 The fermentation ran at 24-28 degrees Celsius with a commercial
yeast strain specifically suited to Cabernet Sauvignon. A 30%
whole- berry component ensured gentle extraction during
pumpovers which were done 3-4 times daily.
 The wine was removed from the skins before complete dryness in
order to retain softness.
 All components underwent Malolactic Fermentation and a portion of
the wine was matured on oak staves while the remainder
underwent 12 months of ageing in third and fourth fill barrels
ensuring good wood/fruit integration.
 The wine was then blended and lightly filtered shortly before
Upfront notes of mulberry, mint and plum with a hint of leather and wood
spice run seamlessly onto a juicy midpalate and long finish.


Paarl, South Africa


Cabernet Sauvignon

Serving Temperature


Alcohol By Volume


Food Pairings

lamb on the grill