Ελληνικά
The grapes for Vlassides Cabernet Sauvignon are grown in selected, non-irrigated vineyards in the areas of Kilani and Vouni on mount Afamis.
Vlassides Cabernet Sauvignon is a complex and multifaceted wine with soft tannins that indicate its aging in barrel and bottle.
The wine matures one year in French oak barrels, followed by one year in the bottle.
The wine was bottled unfiltered and it is recommended to be decanted for about an hour before serving, at 18°C.
Potential of ageing of at least ten years.
Award
Year of Harvest
Gold Medal
23rd Thessaloniki International Wine Competition 2023
2020
Gold Medal
14th International Cyprus Wine Competition 2023
2020
Gold Medal
13th International Cyprus Wine Competition 2022
2019
Gold Medal
12th International Cyprus Wine Competition 2019
2016
Silver Medal
11th International Cyprus Wine Competition 2018
2015
Bronze Medal
Decanter World Wine Awards 2018
2015
Commended
Decanter World Wine Awards 2017
2014
Silver Medal
Concours Mondial de Bruxelles 2017
2014
Silver Medal
9th International Cyprus Wine Competition 2016
2013
Gold Medal
8th International Cyprus Wine Competition 2015
2012
Silver Medal
7th International Cyprus Wine Competition 2012
2009
Gold Medal
5th International Cyprus Wine Competition 2010
2007
Cabernet Sauvignon Vlassides
Varieties:
93% Cabernet Sauvignon
7% Cabernet Franc
Soil Composition:
Calcareous
50% Sand
50% Clay
Vinification:
The harvest takes place at the end of September. Skin contact lasts from seven up to ten days. After malolactic fermentation, the wine matures in French oak barrels for twelve months.
Organoleptic Characteristics:
- Cabernet Sauvignon Vlassides 2019 stands out for its deep ruby color.
- It has high aromatic intensity, the composition of which includes a range of aromas such as plum, black berry, green pepper, chocolate, vanilla, tobacco, cinnamon and oak.
- Its multidimensional aromatic character gives an intense note to its taste and texture. The presence of tannins and the sense of completeness due to its full body, is easily perceived.
- Opening of the bottle 1 to 2 hours prior tasting.
- Potential of ageing for another 10 years.
Harvest Information 2019:
| Ethanol: | 14,57% Vol |
| pH: | 3,5 |
| Total Acidity (H2SO4): |
3,5 g/l |
| Reducing Sugars: | 1 g/l |
| Rainfall: October until July |
1211mm |
| Harvest Temperatures (Μ.Α.) | |
| Cabernet Sauvignon / Cabernet Franc | |
| Lowest: | 16,7°C – (9/2019) |
| Highest: | 26,5°C – (9/2019) |
2019 Harvest:
2019 was a year characterized by a cold winter with very high rainfall in our area; a very uncommon phenomenon for Cyprus (about 1200 mm), with average harvest temperatures up to 2 degrees lower than in 2018. This resulted in the delay of the phenolic stages of the vineyard (bud burst, flowering, veraison, maturation) and for this reason harvest begun during the 2nd week of August.
In the summer of 2019, maturation took place in the ideal harvest temperatures (Average) Minimum: 18.7°C (8/2019), 15.5°C (9/2019), Maximum: 33°C (8/2019) 31°C (9/2019), and this provided us with exceptional organoleptic characteristics, especially for the Sauvignon blanc, Xynisteri, Yiannoudi and Cabernet Sauvignon.
The damaged grapes by lobesia botrana larvae (grapevine moth), was the main issue we faced at the vineyard, the effects of which we dealt on time and effectively, in order to ensure the health of our grapes and the smooth maturation of all varieties, white and red.
In general, this year’s white wines are characterised by intense varietal aromas, which evolve during the tasting, with ideal acidity and cool aftertaste. As far as our red varieties, there was a delay between the technological and phenolic maturation. To achieve the desirable quality result, we decided to harvest the red varieties at the peak of their phenolic maturation. The delayed harvest and the partial desiccation of the grapes led to an increased sugar content which resulted in a wine with an elevated alcohol content. The precise extraction of phenolic compounds as well as the management of the oxidative ageing in oak barrels, are expected to produce red wines characterised by concentrated fruit aromas, mature tannins and rich body.