Technical Specifications
Alcohol 14.5%
Residual Sugar 2.3 g/L
pH 3.5
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Cinsaut
Syrah85.3%
Cinsaut14.7%
Region Groenekloof
Soil Decomposed granite and clay
Grapes Picked March 2-11, 2022
Brix at Harvest 24.5°
Fermentation Vessels Open Top Fermenter, Oak Puncheon
Pressing Method Hand-Picked
Oak Aging 14 months
Oak Details 2% First Fill New Oak
First Fill New Oak2%
Oak Types French Oak
Barrel Size 500L puncheon
Production Details 25% whole bunch fermented, 30% fermented with stems, remainder whole berry fermented. Harvested between March 2-11, 2022 at 24-25°B with harvest acid 6.5-7 g/L and pH 3.4. Malolactic fermentation in French oak puncheons. Aged 14 months in 2% new French oak and older French puncheons.
Tasting Notes
Nose: perfumed, raspberries, cherries, violets, pepper
Palate: juicy, cherries, peppery, fine tannins, fresh
Food Pairing pork belly, braised chicken, pasta marinara, grilled aubergine, portabella mushrooms
Individual Vintages
Producer Information
Website
Address
R310 Helshoogte Road, Stellenbosch, 7599, South Africa
Phone
+27 21 887 0649
Email
Owner
Neil Ellis
Cellarmaster
Warren Ellis