2024 Technical Specifications
Alcohol 14.4%
Residual Sugar 2.3 g/L
pH 3.55
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Over the next 10 years
Region Durbanville
Soil Durbanville soil
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 3 days
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details The grapes for the Cabernet Sauvignon originate from the Oatlands vineyard. The grapes were picked at 25.0 °balling, after which they were de-stalked and crushed into stainless fermenters. During fermentation, aerated pump-overs were performed four times a day. The fermented wine was allowed three days of post-fermentation maceration prior to pressing. Malolactic fermentation was done in barrel. Total ageing in French oak lasted 18 months, with a single racking during maturation. 30% new oak was used.
Tasting Notes
Nose: blackcurrant, pencil shavings, spice
Palate: juicy tannins, velvety finish
2023 Technical Specifications
Alcohol 14.27%
Residual Sugar 2.8 g/L
pH 3.67
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Over the next 10 years
Region Durbanville
Soil Durbanville soil
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 3 days
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details The grapes for the Cabernet Sauvignon originate from the Oatlands vineyard. The grapes were picked at 25.0 °balling, after which they were de-stalked and crushed into stainless fermenters. During fermentation, aerated pump-overs were performed four times a day. The fermented wine was allowed three days of post-fermentation maceration prior to pressing. Malolactic fermentation was done in barrel. Total ageing in French oak lasted 18 months, with a single racking during maturation. 30% new oak was used.
Tasting Notes
Nose: blackcurrant, pencil shavings, spice
Palate: juicy tannins, velvety finish
2021 Technical Specifications
Alcohol 14.92%
Residual Sugar 3.1 g/L
pH 3.68
Total Acidity 6.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Over the next 10 years
Region Durbanville
Soil Durbanville soil
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 3 days
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details The grapes for the 2021 Cabernet Sauvignon originates from the Oatlands vineyard. The grapes were picked at 25.0 °balling, after which they were de-stalked and crushed into stainless fermenters. During fermentation, aerated pump-overs were performed four times a day. The fermented wine was allowed three days of post-fermentation maceration prior to pressing. Malolactic fermentation was done in barrel. Total ageing in French oak lasted 18 months, with a single racking during maturation. 30% new oak was used.
Tasting Notes
Nose: blackcurrant, pencil shavings, spice
Palate: complex, juicy tannins, velvety finish
2020 Technical Specifications
Alcohol 14.71%
Residual Sugar 3.1 g/L
pH 3.69
Total Acidity 6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Over the next 10 years
Region Durbanville
Soil Durbanville soil
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 3 days
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details The grapes for the 2020 Cabernet Sauvignon originate from the Oatlands vineyard. The grapes were picked at 25.0 °balling, after which they were de-stalked and crushed into stainless fermenters. During fermentation, aerated pump-overs were performed four times a day. The fermented wine was allowed three days of post-fermentation maceration prior to pressing. Malolactic fermentation was done in barrel. Total ageing in French oak lasted 18 months, with a single racking during maturation. 30% new oak was used.
Tasting Notes
Nose: blackcurrant, pencil shavings, spice
Palate: complex, juicy tannins, velvety finish
Producer Information
Website
Address
Tygerberg Valley Road, Nieuw Maastrecht, Cape Town, 7600, South Africa
Phone
+27 (0)21 976 1995
Email
Owner
Louw family
Cellarmaster
Thys Louw