2023 Technical Specifications
Alcohol 13.94%
Residual Sugar 2.3 g/L
pH 3.55
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot, Petit Verdot
Merlot95.37%
Petit Verdot4.63%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Harvest Dates Late February to mid-March
Brix at Harvest 25.5°
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 15 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Second Fill Oak30%
Third Fill Oak35%
Oak Types French
Barrel Size 225 litre
Production Details The grapes were handpicked at 25.5-26°Balling and fermented in stainless steel tanks with regular pump overs during fermentation. The wine was left on the skins for two weeks after fermentation to maximise extraction, and malolactic fermentation was allowed in stainless steel. The wine matured in 35% new, 30% 2nd and 35% 3rd fill 225 litre French oak barrels for 15 months before blending and bottling.
Tasting Notes
Nose: cherries, aniseed, tomato leaf
Palate: ripe red fruit, firm tannin structure, fresh acidity
Food Pairing summer salads, oysters, grilled fish dishes
2022 Technical Specifications
Alcohol 14.12%
Residual Sugar 2.5 g/L
pH 3.45
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Constantia
Soil Deep red clay to red-brown loamy, Granitic origin
Grapes Picked late February to mid-March
Brix at Harvest 25.75°
Estate Grown Yes
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 15 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Second Fill Oak30%
Third Fill Oak35%
Oak Types French oak
Barrel Size 225 litre
Extended Maceration Yes
Production Details Handpicked grapes, fermented in stainless steel with regular pump overs. Left on skins for 2 weeks post-fermentation. Malolactic fermentation in stainless steel. Matured in oak for 15 months before blending and bottling.
2020 Technical Specifications
Alcohol 14.03%
Residual Sugar 2.2 g/L
pH 3.4
Total Acidity 6.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Constantia
Soil Deep red clay to red-brown loamy soil, Both from granitic origin
Grapes Picked late February to mid-March
Brix at Harvest 25.75°
Estate Grown Yes
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 15 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Second Fill Oak30%
Third Fill Oak35%
Oak Types French oak
Barrel Size 225 litre
Extended Maceration Yes
Production Details Handpicked grapes, fermented in stainless steel with regular pump overs. Left on skins for 2 weeks post-fermentation to maximise extraction. Malolactic fermentation in stainless steel. Matured in 225L French oak barrels: 35% new, 30% 2nd fill, 35% 3rd fill for 15 months before blending and bottling.
2019 Technical Specifications
Alcohol 14.21%
Residual Sugar 2.8 g/L
pH 3.48
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Harvest Dates Late February to mid-March
Brix at Harvest 25.5°
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Second Fill Oak20%
Third Fill Oak20%
Oak Types French
Barrel Size 225 litre
Production Details The grapes were handpicked at 25.5-26°Balling and fermented in stainless steel tanks with regular pump overs during fermentation. The wine was left on the skins for two weeks after fermentation to maximise extraction, and malolactic fermentation was allowed in stainless steel. The wine matured in 60% new, 20% 2nd and 20% 3rd fill 225 litre French oak barrels for 15 months before blending and bottling.
Tasting Notes
Nose: strawberry, ripe plums, dark chocolate, tobacco, vanilla
Palate: ripe fruit flavours
2018 Technical Specifications
Alcohol 14.1%
Residual Sugar 2 g/L
pH 3.38
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Harvest Dates Late February to mid-March
Brix at Harvest 25.5°
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 15 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Second Fill Oak30%
Third Fill Oak35%
Oak Types French
Barrel Size 225 litre
Production Details The grapes were handpicked at 25.5-26°Balling and fermented in stainless steel tanks with regular pump overs during fermentation. The wine was left on the skins for two weeks after fermentation to maximise extraction, and malolactic fermentation was allowed in stainless steel. The wine matured in 35% new, 30% 2nd and 35% 3rd fill 225 litre French oak barrels for 15 months before blending and bottling.
Tasting Notes
Nose: black cherry, plums, tobacco, cedarwood
Palate: ripe fruit, fine tannins
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2228961 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Groot Constantia Road, Constantia 7806
Phone
+27 21 794-5128
Cellarmaster
Daniel Keulder