2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.8 g/L
pH 3.72
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window Drink through 2030.
Region Franschhoek
Brix at Harvest 23.0°
Vine Age 30 years
Fermentation Vessels Open-Top Fermenters, Oak Barrel
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French, American
Production Details Only the best grapes were picked at 23.0°B and 50% whole bunch fermented in small open-top fermenters. Punched down by hand 3 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 20 months in a selection of 100% new premium French (50%) and American (50%) oak barrels. Production: 2,600 750ml bottles.
Tasting Notes
Nose: ripe red berries, black berries, violets, crushed black pepper, clove, vanilla pod, sweet spice
Palate: bright red fruit purity, savoury undertones, gentle smoky nuances, long, elegant, complex, spice, mineral depth
Food Pairing grilled lamb, roasted meats, beef, duck, peppered steak, slow-roasted pork, smoky braais, spiced sausages, mushroom-based dishes, charcuterie, mature Cheddar, Comté
2023 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.5 g/L
pH 3.6
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window Drink through 2030.
Region Franschhoek
Brix at Harvest 26.4°
Vine Age 29 years
Fermentation Vessels Open-Top Fermenters, Oak Barrel
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French, American
Production Details Only the best grapes were picked at 26.4°B and 50% whole bunch fermented in small open-top fermenters. Punched down by hand 3 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 20 months in a selection of 100% new premium French (50%) and American (50%) oak barrels. Production: 2,600 750ml bottles.
Tasting Notes
Nose: red fruit aromas, spices
Palate: soft tannins, velvety, red fruit, spice, elegant, rich, layered, complex
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.71
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window Drink through 2030.
Region Franschhoek
Brix at Harvest 23.8°
Vine Age 28 years
Fermentation Vessels Open-Top Fermenters, Oak Barrel
Oak Aging 24 months
Oak Types French, American
Production Details Only the best grapes were picked at 23.8°B and 50% whole bunch fermented in small open-top fermenters. Punched down by hand 3 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 24 months in a selection of new premium French and American oak barrels. Production: 1,300 750ml bottles.
Tasting Notes
Nose: dark berry fruit, violets, spice
Palate: soft tannins, velvety, dark fruit, spice, elegant, rich, layered, complex
Critics Ratings Gilbert & Gaillard International Challenge: 93 points 2023
Gilbert & Gaillard International Challenge93 points 2023
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
pH 3.59
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 5-10 years
Region Franschhoek
Brix at Harvest 24.9°
Vine Age 27 years
Fermentation Vessels Open-Top Fermenters, Oak Barrel
Oak Aging 24 months
Oak Types French, American
Production Details Only the best grapes were picked at 24.9°B and 50% whole bunch fermented in small open-top fermenters. Punched down by hand 6 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 24 months in a selection of new premium French and American oak barrels. Production: 1,300 750ml bottles.
Tasting Notes
Nose: creamy oak, black pepper, red berries, cranberries
Palate: medium-bodied, Syrah-style
Critics Ratings Gilbert & Gaillard International Challenge: Gold 2022
Gilbert & Gaillard International ChallengeGold 2022
2020 Technical Specifications
Alcohol 15.0%
Residual Sugar 1.6 g/L
pH 3.56
Total Acidity 5.3 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Franschhoek
Brix at Harvest 26.3°
Vine Age 16 years
Fermentation Vessels Open-Top Fermenters, Oak Barrel
Oak Aging 24 months
Oak Types French, American
Production Details Only the best grapes were picked at 26.3°B and 50% whole bunch fermented in small open-top fermenters. Punched down by hand 6 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 24 months in a selection of new premium French and American oak barrels. Production: 1,900 750ml bottles.
Tasting Notes
Nose: red berry fruit, vanilla
Palate: full, creamy, red berry notes, leather, spice
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.55
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Franschhoek
Brix at Harvest 25.5°
Vine Age 14 years
Fermentation Vessels Open-Top Fermenters, Oak Barrel
Oak Aging 24 months
Oak Types French, American
Production Details Only the best grapes were picked at 25.5°B and fermented in small open-top fermenters. Punched down by hand 6 times daily until fermented dry. Grapes were gravity fed to press. After pressing, the wine underwent natural malolactic fermentation in barrel. Wine was matured for 24 months in a selection of new premium French and American oak barrels. Production: 1,200 750ml bottles.
Tasting Notes
Nose: smoky vanilla, dark berries
Palate: smoky, toasty, dark fruit, jam, soft mouthfeel
Producer Information
Website
Address
Robertsvlei Road, Franschhoek, 7690, South Africa
Phone
+27 21 876 2044
Owner
Alastair Wood
Cellarmaster
DP Burger