Technical Specifications
Alcohol 14.32%
Residual Sugar 3.5 g/L
pH 3.75
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Touriga Nacional
Touriga Nacional100%
Region Calitzdorp
Soil Shallow karoo clay soils
Grapes Picked end February
Brix at Harvest 24.0°
Fermentation Vessels Open Fermenter
Oak Aging 12 months
Oak Types French
Production Details Grapes were hand harvested end February at 24° Balling. Bunches were de-stemmed, crushed and rapidly cooled in an open fermenter. Grapes were inoculated with selected yeasts to start fermentation. Skins were then pressed and the wine was left to undergo malolactic fermentation before it was racked into 4th and 5th fill French oak barrels for maturation in these barrels for 12 months.
Tasting Notes
Nose: dark berries, violets, cacao, sweet dark cherries, prunes, white pepper, toasted oak
Palate: black currants, dried prunes, cherry cigar, violets, dark chocolate, smooth tannin
Food Pairing venison, ostrich steaks, roasted lamb shank, springbok carpaccio