2021 Technical Specifications
Alcohol 12.92%
Residual Sugar 3.1 g/L
pH 3.64
Total Acidity 5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 8-15 years
Region Darling
Soil Deep hutton soils with koffieklip
Brix at Harvest 23.0°
Vine Age 40 years
Pressing Method Destemmed
Oak Types French, American
Vegan Yes
Vegetarian Yes
Production Details Destalked and crushed into small open fermenters. Cold soak for 5 days before fermentation. Fermented 14 days at 20-24°C. Only the best free-run wine was used. Matured for 22 months in a combination of second- and third-fill French and American oak barrels; only the best barrels were selected for the blend.
Tasting Notes
Nose: sour cherries, red cherries, candy floss
Palate: earthiness, white pepper, fresh acidity, grape tannins, oak tannins, long aftertaste
Food Pairing roasted leg of lamb, Moroccan lamb, curry stews, escargot
2020 Technical Specifications
Alcohol 14.45%
Residual Sugar 3.02 g/L
pH 3.62
Total Acidity 5.73 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 8-15 years
Region Darling
Soil Deep hutton soils with koffieklip
Brix at Harvest 23.0°
Vine Age 38 years
Pressing Method Destemmed
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details Crushed and destalked into small open fermenters. Cold soak for 2 days before fermentation. Fermented 14 days at 20-24°C. Free-run and press wine were kept separate. Barrel matured for 22 months in first-, second-, and third-fill French oak; only the best 7 barrels were selected for the blend.
Tasting Notes
Nose: sour cherries, red cherries, candy floss
Palate: earthiness, white pepper, fresh acidity, grape tannins, oak tannins, long aftertaste
Food Pairing roasted leg of lamb, Moroccan lamb, curry stews, escargot
2019 Technical Specifications
Alcohol 13.97%
Residual Sugar 2.51 g/L
pH 3.52
Total Acidity 6.42 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 8-15 years
Region Darling
Soil Deep hutton soils with koffieklip
Brix at Harvest 23.0°
Vine Age 38 years
Pressing Method Destemmed
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details Crushed and destalked into small open fermenters. Cold soak for 2 days before fermentation. Fermented 14 days at 20-24°C. Free-run and press wine were kept separate. Barrel matured for 22 months in first-, second-, and third-fill French oak; only the best 7 barrels were selected for the blend.
Tasting Notes
Nose: sour cherries, red cherries, candy floss
Palate: earthiness, white pepper, fresh acidity, grape tannins, oak tannins, long aftertaste
Food Pairing roasted leg of lamb, Moroccan lamb, curry stews, escargot
2018 Technical Specifications
Alcohol 13.97%
Residual Sugar 2.51 g/L
pH 3.52
Total Acidity 6.42 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 8-15 years
Region Darling
Soil Deep hutton soils with koffieklip
Brix at Harvest 23.0°
Vine Age 38 years
Pressing Method Destemmed
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details Crushed and destalked into small open fermenters. Cold soak for 2 days before fermentation. Fermented 14 days at 20-24°C. Free-run and press wine were kept separate. Barrel matured for 22 months in first-, second-, and third-fill French oak; only the best 7 barrels were selected for the blend.
Tasting Notes
Nose: sour cherries, red cherries, candy floss
Palate: earthiness, white pepper, fresh acidity, grape tannins, oak tannins, long aftertaste
Food Pairing roasted leg of lamb, Moroccan lamb, curry stews, escargot
Producer Information
Website
Address
Mamre Station, R315, Darling 7345, South Africa
Phone
+27 (0)22 492 2276