Latest Technical Specifications · 2022
Alcohol 14.0%
Residual Sugar 3 g/L
pH 3.45
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Citrusdal Mountain
Soil Red slate, Hutton
Elevation 1036.0 meters
Orientation South-East
Harvest Dates March 10 to April 13, 2022
Brix at Harvest 24.5°
Vine Age 23 years (11.7 ha), 5 years (3 ha)
Maceration 10 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French
Barrel Size 225L barrels
Oak Toast Level Medium
Extended Maceration Yes
Production Details From vineyards at 1,036 meters above sea level in a cool continental climate. Grapes were hand-harvested at 24.5 to 26 degrees Balling, cold soaked for two days, inoculated with yeast, and fermented with pumpovers every six hours plus two to three manual punchdowns. After fermentation, the wine spent 10 to 14 days on the skins before pressing. Malolactic fermentation finished in barrel, followed by 15 months in tight- and medium-grain French oak barrels. Vineyard age: 11.7 ha at 23 years and 3 ha at 5 years. Yield: 10 to 15 t/ha.
Tasting Notes
ripe red fruit, spicy clove, Moroccan spice, black pepper, silky tannins, black olive, umami
Food Pairing crusty bread with black olive tapenade, smoky kassler pork chops with a light Asian marinade, baked sweet potatoes with chilli butter, aged hard cheeses, mature cheddar, vintage gouda
Critics Ratings International Wine Challenge 2025: Silver (92 points)
International Wine Challenge 2025Silver (92 points)
International Wine & Spirit Competition 2025Silver (92 points)
Vintages
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 3 g/L
pH 3.45
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Citrusdal Mountain
Soil Red slate, Hutton
Elevation 1036.0 meters
Orientation South-East
Harvest Dates March 10 to April 13, 2022
Brix at Harvest 24.5°
Vine Age 23 years (11.7 ha), 5 years (3 ha)
Maceration 10 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French
Barrel Size 225L barrels
Oak Toast Level Medium
Extended Maceration Yes
Production Details From vineyards at 1,036 meters above sea level in a cool continental climate. Grapes were hand-harvested at 24.5 to 26 degrees Balling, cold soaked for two days, inoculated with yeast, and fermented with pumpovers every six hours plus two to three manual punchdowns. After fermentation, the wine spent 10 to 14 days on the skins before pressing. Malolactic fermentation finished in barrel, followed by 15 months in tight- and medium-grain French oak barrels. Vineyard age: 11.7 ha at 23 years and 3 ha at 5 years. Yield: 10 to 15 t/ha.
Tasting Notes
ripe red fruit, spicy clove, Moroccan spice, black pepper, silky tannins, black olive, umami
Food Pairing crusty bread with black olive tapenade, smoky kassler pork chops with a light Asian marinade, baked sweet potatoes with chilli butter, aged hard cheeses, mature cheddar, vintage gouda
Critics Ratings International Wine Challenge 2025: Silver (92 points)
International Wine Challenge 2025Silver (92 points)
International Wine & Spirit Competition 2025Silver (92 points)
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.1 g/L
pH 3.41
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 4 to 8 years from vintage
Region Citrusdal Mountain
Soil Red slate and hutton
Elevation 1036.0 meters
Orientation South-East
Vineyard Yield 71.4 hL/ha
Harvest Dates 08 March to 01 April 2021
Brix at Harvest 25.25°
Estate Grown Yes
Grape Clone SH1, 9 and 21 on Richter 99 and 110
Vine Age 11.7 ha at 21 years; 3 ha at 5 years
Maceration 12 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French
Barrel Size 225L
Oak Toast Level Medium
Extended Maceration Yes
Production Details Hand-harvested at 24.5–26 °Brix. Cold soaked for 2 days. Inoculated fermentation with pumpovers every 6 hours and 2-3 manual punchdowns. 10-14 days extended skin maceration post-fermentation. Malolactic fermentation completed in barrel. 15 months in 100% French oak (tight and medium-grain). Planted area 14.75 ha with extended six-wire Perold trellising and supplementary irrigation.
Tasting Notes
Nose: ripe red fruit, spicy clove, Moroccan spice, freshly ground black pepper
Palate: silky tannins, spicy, savoury black olive, umami-laced finish
Food Pairing hearty dishes, crusty bread with black olive tapenade, smoky kassler pork chops with Asian marinade, baked sweet potatoes with chilli butter, aged hard cheeses like mature cheddar or vintage gouda
Critics Ratings Tim Atkin SA Report 2025: 92
Tim Atkin SA Report 202592
Decanter World Wine Awards 2025Silver (93)
SA Terroir Awards 2025Regional winner
IWSC 2024Gold (95)
Producer Information
Website
Address
Dwarsrivier Farm, Citrusdal, 7340, South Africa
Phone
+27 (0)27 482 2827
Email
Owner
Nieuwoudt Family (David Nieuwoudt, Emma Nieuwoudt)
Cellarmaster
David Nieuwoudt