Technical Specifications
Alcohol 13.5%
Residual Sugar 1.7 g/L
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cinsault, Shiraz
Cinsault60%
Shiraz40%
Region Darling
Soil Hutton
Elevation 200.0 meters
Vine Age Shiraz planted 2001; Cinsault planted 1976
Pressing Method Free-Run Juice
Oak Aging 15 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak50%
Oak Types French oak
Barrel Size 500L
Closure Cork
Production Details The grapes of both cultivars were harvested on the same day and co-fermented in open-top tanks. The free-run juice was kept separate and underwent malolactic fermentation in 500-litre barrels. Once complete, the wine was racked and returned to barrel for 15 months of maturation. Oak selection was 50% new and 50% seasoned 500-litre French oak barrels. The producer notes dry-land vineyards in Darling and says the Cinsault comes from 49-year-old bush vines on a neighbouring property. Shiraz: planted 2001, Hutton soil, 6 t/ha, supplementary irrigation, 5 wire Perold trellising, 200m elevation. Cinsault: planted 1976, Hutton soil, 4 t/ha, no irrigation, bush vine trellising, 200m elevation. The current official page appears to mis-render one chemistry field, so pH is left null and the visible 1.7 value is treated conservatively as residual sugar.
Tasting Notes
Nose: dark plum, cherry, cracked pepper, fynbos
Palate: spice, fresh juiciness, supple tannins, silky finish, savoury minerality
Food Pairing braaied salted lamb ribs, lemon juice
Producer Information
Website
Address
Darling Hills Road, Darling, 7345, South Africa
Phone
+27 22 492 2825
Email
Owner
Nick Pentz (Pentz family)
Cellarmaster
Jannie de Clerk