Technical Specifications
Alcohol 13.5%
Residual Sugar 3 g/L
pH 3.59
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Touriga Nacional, Tinta Roriz, Tinta Barroca
Touriga Nacional44%
Tinta Roriz44%
Tinta Barroca12%
Region Calitzdorp
Production Details Calitzdorp red blend made from not less than 70% Calitzdorp-planted Portuguese cultivars. Fruit from the Axe Hill vineyard and neighbouring blocks is normally harvested during February at around 23 to 24 Balling. Hand harvest and sorting starts early in the morning so grapes arrive cool at the cellar. Grapes are crushed into open concrete lagares (kuipe) for fermentation over 5 to 6 days, with commercial yeast used after an initial period of wild yeast fermentation. Toward the end of alcoholic fermentation, free-run wine is transferred to tank, the skins are pressed, and press juice may be added back if approved by the winemaker. After a brief period in tank, the wine is transferred to barrel for malolactic fermentation, then racked off the malolactic lees and returned to selected oak barrels, some newer oak, for ageing. Bottling takes place between 12 and 18 months after harvest, followed by further cellar ageing before release.
Tasting Notes
ripe plum, spice, berry fruit, cinnamon spice, savoury tannins, gentle tannins
Food Pairing Moroccan chicken, lamb shanks on lentils, chicken cacciatore
Producer Information
Website
Address
Wesoewer Road, Calitzdorp, 6660, South Africa
Phone
+27 83 676 3000
Email
Owner
Mike &
Pam Neebe
Pam Neebe
Cellarmaster
Mike Neebe