Latest Technical Specifications · 2023
Alcohol 14.1%
Residual Sugar 3.4 g/L
pH 3.52
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cinsault
Merlot57%
Cabernet Sauvignon28%
Cinsault15%
Region Franschhoek
Soil Tukulu soils
Vine Age 35 years old (Cinsault)
Oak Types French
Production Details Hand-picked and hand-sorted grapes were fermented separately with carefully selected yeasts. Underwent Malolactic conversion. Separate maturation in French oak barrels. Merlot & Cabernet Sauvignon aged 18 months in 33% first-fill, 33% second-fill, and 33% third-fill barrels. Cinsault aged 12 months in third-fill and fourth-fill barrels.
Tasting Notes
red fruit, black fruit, mulberries, subtle spices
Food Pairing hearty tomato or oxtail based stews, lambs bredie, mild & sweet spicey dishes such as Cape Malay Curry or Bobotie, matured hard cheese
2023 Technical Specifications
Alcohol 14.1%
Residual Sugar 3.4 g/L
pH 3.52
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cinsault
Merlot57%
Cabernet Sauvignon28%
Cinsault15%
Region Franschhoek
Soil Tukulu soils
Vine Age 35 years old (Cinsault)
Oak Types French
Production Details Hand-picked and hand-sorted grapes were fermented separately with carefully selected yeasts. Underwent Malolactic conversion. Separate maturation in French oak barrels. Merlot & Cabernet Sauvignon aged 18 months in 33% first-fill, 33% second-fill, and 33% third-fill barrels. Cinsault aged 12 months in third-fill and fourth-fill barrels.
Tasting Notes
red fruit, black fruit, mulberries, subtle spices
Food Pairing hearty tomato or oxtail based stews, lambs bredie, mild & sweet spicey dishes such as Cape Malay Curry or Bobotie, matured hard cheese
2022 Technical Specifications
Alcohol 14.13%
Residual Sugar 2.7 g/L
pH 3.67
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cinsault
Merlot42%
Cabernet Sauvignon34%
Cinsault24%
Region Franschhoek
Soil Tukulu
Vine Age 35 years old (Cinsault)
Oak Types French
Production Details Hand-picked and hand-sorted grapes were fermented separately with carefully selected yeasts. Fermentation period of 7-9 days. Underwent Malolactic conversion. Separate maturation in French oak barrels. Merlot & Cabernet Sauvignon aged for 18 months (33% in first-fill, 33% in second-fill, 33% in third-fill). Cinsault aged for 12 months in third-fill and fourth-fill barrels.
Tasting Notes
red fruit, black fruit, mulberries, subtle spices
Food Pairing hearty tomato or oxtail based stews, lambs bredie, mild & sweet spicey dishes such as Cape Malay Curry or Bobotie, matured hard cheese
2021 Technical Specifications
Alcohol 14.09%
Residual Sugar 3.1 g/L
pH 3.58
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cinsault, Cabernet Sauvignon
Merlot39%
Cinsault31%
Cabernet Sauvignon30%
Region Franschhoek
Soil Tukulu soils
Vine Age 35 years old (Cinsault)
Oak Types French
Production Details Hand-picked and hand-sorted grapes were fermented separately with carefully selected yeasts. Underwent Malolactic conversion. Each component was matured separately in French oak barrels. The Merlot was matured for 18 months in equal portions of first-, second- and third-fill barrels. The Cabernet Sauvignon was matured for 18 months in equal portions of second- and third-fill barrels. Cinsault was matured for 12 months in third- and fourth-fill barrels.
Tasting Notes
red fruit, black fruit, mulberries, subtle spices
Food Pairing hearty tomato or oxtail based stews, lambs bredie, mild & sweet spicy dishes such as Cape Malay Curry or Bobotie, matured hard cheese
2020 Technical Specifications
Alcohol 14.22%
Residual Sugar 3.1 g/L
pH 3.52
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cinsault, Cabernet Sauvignon
Merlot39%
Cinsault31%
Cabernet Sauvignon30%
Region Franschhoek
Soil Tukulu soils
Vine Age 35 years old (Cinsault)
Oak Types French
Production Details Hand-picked and hand-sorted grapes were fermented separately with carefully selected yeasts. Each component was matured separately in French oak barrels. The Merlot was matured for 18 months in equal portions of first-, second- and third-fill barrels. The Cabernet Sauvignon was matured for 18 months in equal portions of second- and third-fill barrels. Cinsault was matured for 12 months in third- and fourth-fill barrels. On the official product page, the Merlot is listed at 24.5 degrees Balling, Cabernet Sauvignon at 23.8 degrees Balling, and Cinsault at 22.8 degrees Balling.
Tasting Notes
red fruit, black fruit, mulberries, subtle spices
Food Pairing hearty tomato or oxtail based stews, lambs bredie, mild & sweet spicy dishes such as Cape Malay Curry or Bobotie, matured hard cheese
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.2 g/L
pH 3.47
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cinsault
Merlot60%
Cabernet Sauvignon20%
Cinsault20%
Region Franschhoek
Soil Tukulu
Oak Types French
Production Details All the grapes were hand-picked and hand-sorted. Each variety was fermented separately with carefully selected yeasts. Each component was matured separately in French oak barrels. The Merlot was matured for 18 months – 33% in first-fill, 33% in second-fill and 33% in third-fill barrels. The Cabernet Sauvignon was also matured for 18 months – 50% in second-fill and 50% in third-fill barrels. Cinsault maturation of 12 months took place in third-and fourth-fill barrels.
Food Pairing Wild mushroom & herb risotto, Cape Malay Curry, Bobotie, Matured hard cheese
Producer Information
Website
Address
R45 Main Road, Franschhoek 7600, Western Cape, South Africa
Phone
+27 (0)21 876 8002
Email
Owner
Hein Koegelenberg