2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.6 g/L
pH 3.61
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Petit Verdot
Cabernet Sauvignon50%
Merlot30%
Malbec10%
Petit Verdot10%
Region Franschhoek
Soil Well-drained
Orientation South-Facing Slopes
Pressing Method Mechanical Pressing
Oak Aging 18 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Hand-picked and hand-sorted grapes. Varieties fermented separately at 24-26°C with regular punch-downs and pump-overs. Malolactic fermentation completed in 225-litre French oak barrels. Maturation: 16-18 months (20% first-fill French oak, remainder second- and third-fill barrels). Blending followed by bottling 3 months later.
2020 Technical Specifications
Alcohol 14.42%
Residual Sugar 2.6 g/L
pH 3.62
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot
Cabernet Sauvignon55%
Merlot20%
Malbec15%
Cabernet Franc5%
Petit Verdot5%
Region Franschhoek
Soil Well-drained soil types
Orientation South-Facing Slopes
Brix at Harvest 24.5°
Sites Stellenbosch, Paarl, Darling, Botrivier
Oak Aging 16 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225-litre French oak barrels
Production Details Grapes were hand-picked and hand-sorted. The varieties were harvested separately at optimal ripeness and at an average of 24.5 degrees Balling. Each variety was fermented separately at between 24 and 26 degrees Celsius. During winemaking there was minimal intervention, with regular punch-downs and pump-overs, for extraction of colour and flavour. After fermentation the grapes were pressed and malolactic fermentation was completed in 225-litre French oak barrels. 20% of the maturation took place in first-fill French oak barrels, and the remainder in second- and third-fill barrels. The components were kept separately for 16-18 months. Thereafter, blending took place, followed by bottling of the wine 3 months later.
Tasting Notes
black fruit, cassis, tobacco, cedar, mulberry
Food Pairing well-prepared red meat dishes
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.93 g/L
pH 3.57
Total Acidity 5.53 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot
Cabernet Sauvignon45%
Merlot32%
Malbec15%
Cabernet Franc4%
Petit Verdot4%
Region Franschhoek
Soil Well-drained soil types
Orientation South-Facing Slopes
Brix at Harvest 24.5°
Sites Stellenbosch, Paarl, Darling, Botrivier
Oak Aging 16 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 225-litre French oak barrels
Production Details Grapes were hand-picked and hand-sorted. The varieties were harvested separately at optimal ripeness and at an average of 24.5 degrees Balling. Each variety was fermented separately at between 24 and 26 degrees Celsius. During wine-making there was minimal intervention, with regular punch-downs and pump-overs, for extraction of colour and flavour. After fermentation the grapes were pressed and malolactic fermentation was completed in 225-litre French oak barrels. 30% of the maturation took place in first-fill French oak barrels, and the remainder in second- and third-fill barrels. The components were kept separately for 16-18 months. Thereafter, blending took place and bottling followed thereafter.
Tasting Notes
red fruit, cassis, tobacco, cedar, mulberry
Food Pairing well-prepared red meat dishes
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 3 g/L
pH 3.49
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc
Cabernet Sauvignon51.84%
Merlot28.4%
Malbec12.35%
Petit Verdot4.94%
Cabernet Franc2.47%
Region Franschhoek
Soil Well-drained soil types
Orientation South-Facing Slopes
Brix at Harvest 24.5°
Sites Stellenbosch, Darling, Botrivier
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Barrel Size 225-litre French oak barrels
Production Details Grapes were hand-picked and hand-sorted. The varieties were harvested separately at optimal ripeness and at an average of 24.5 degrees Balling. Each variety was fermented separately at between 25 and 27 degrees Celsius. During wine-making there was minimal intervention, with regular punch-downs and pump-overs, for extraction of colour and flavour. After fermentation the grapes were pressed and malolactic fermentation was completed in 225-litre French oak barrels. 40% of the maturation took place in first-fill French oak barrels, and the remainder in second- and third-fill barrels. The components were kept separately for 16-18 months. Thereafter, blending took place, followed by bottling of the wine 3 months later.
Tasting Notes
red fruit, cassis, tobacco, cedar, mulberry
Food Pairing well-prepared red meat dishes
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.5 g/L
pH 3.54
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Petit Verdot
Cabernet Sauvignon46%
Merlot36%
Malbec12%
Petit Verdot6%
Region Franschhoek
Soil Well-drained soil types
Orientation South-Facing Slopes
Brix at Harvest 25.0°
Sites Darling, Stellenbosch
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Barrel Size 225-litre French oak barrels
Production Details Grapes were hand-picked and hand-sorted. The varieties were harvested separately at optimal ripeness and at an average of 25 degrees Balling. Each variety was fermented separately at between 25 and 27 degrees Celsius. During wine-making there was minimal intervention, with regular punch-downs and pump-overs, for extraction of colour and flavour. After fermentation the grapes were pressed and malolactic fermentation was completed in 225-litre French oak barrels. 40% of the maturation took place in first-fill French oak barrels, and the remainder in second- and third-fill barrels. The components were kept separately for 16-18 months. Thereafter, blending took place, followed by bottling of the wine 3 months later.
Tasting Notes
vibrant red fruit, black currant, blueberry, oak spices, dark chocolate
Food Pairing well-prepared red meat dishes
Producer Information
Website
Address
R45 Main Road, Franschhoek 7600, Western Cape, South Africa
Phone
+27 (0)21 876 8002
Email
Owner
Hein Koegelenberg