Technical Specifications
Alcohol 14.5%
Residual Sugar 1.9 g/L
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec
Cabernet Sauvignon75%
Petit Verdot20%
Malbec5%
Region Jonkershoek Valley
Soil Stoney decomposed granite, Clay subsoil
Elevation 500.0 meters
Orientation South Westerly
Fermentation Vessels Open Tanks
Natural Yeast Yes
Oak Aging 22 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 3,246 bottles
Bottles3,246
Production Details All of the grapes were hand-picked in mid-March. The Oude Nektar Cabernet Sauvignon vineyard was the last to pick on the farm. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation with natural yeasts. Regular punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After 9 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 22 months in barrel, all small French oak, about 50% new. Bottled with no fining and no filtration.
Certifications Ecocert