CABERNET SAUVIGNON VLASSIDES

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


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.

Production Year

DOWNLOAD 2019 INFO

Organoleptic Characteristics:

Intense with a multi-facet character, this wine rewards you in every tasting, with its concrete personality.

  • Aromas of plum and white pepper in combination with complexity expressed with tobacco, vanilla and oak.
  • Ever present tannins, which balance perfectly with a meal rich in proteins.
  • Full body with a long aftertaste.
  • 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.