Technical Specifications
Alcohol 14.0%
Residual Sugar 3.3 g/L
pH 3.49
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates March 4, 2020
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 19 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Oak Aging 15 months
Oak Details 7% First Fill New Oak
First Fill New Oak7%
Third Fill Oak93%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium
Extended Maceration Yes
Production Details Hand-harvested at 24 degrees Brix. 18% whole clusters were added to the tank, with the balance destemmed and crushed. The must was cold soaked for two days before inoculation with yeast. Fermentation used regular six-hourly pumpovers and manual punchdowns, reaching a maximum of 27C. After fermentation, the wine underwent a further 14 days of extended skin maceration before pressing. Malolactic fermentation finished in 225L French oak barrels, followed by 15 months of maturation in 7% first-fill and 93% third-fill tight- and medium-grain barrels with medium toast. Vineyard details: south-facing vines on Bokkeveld slate, koffieklip and gravel; 2.52ha planted; yield 7 t/ha; extended six-wire Perold trellising; supplementary irrigation.
Tasting Notes
ripe plum, maraschino cherry, black olive, rosemary, origanum, white pepper, medium-bodied, elegant, refined tannins
Food Pairing game fish cooked over hot coals, slow-braised oxtail, venison cooked in red wine and sherry, charcuterie platter, salami, parma ham, tapenade, pork rillettes, Italian minestrone soup with grated parmesan cheese, creamy risotto with wild mushrooms, aged hard cheeses, boerenkaas, mature gouda, two-year-old asiago
Critics Ratings International Wine Challenge: Silver
International Wine ChallengeSilver
Tim Atkin Report92 points
International Wine & Spirits CompetitionGold
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt