2021 Technical Specifications
Alcohol 13.3%
Residual Sugar 2.2 g/L
pH 3.5
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah, Tinta Amarella, Touriga Nacional, Grenache, Cabernet Sauvignon, Mourvedre, Carignan
Syrah39%
Tinta Amarella18%
Touriga Nacional18%
Grenache11%
Cabernet Sauvignon7%
Mourvedre4%
Carignan3%
Drinking Window 2026-2040
Region Malgas
Soil Stony, Slate, Rolled stones
Fermentation Vessels Open Top Tanks, Oak Vats, Oak Barrel
Pressing Method Destemmed And Gently Crushed With A Small Portion Whole Bunch; Single Pressing In A Traditional Basket Press
Natural Yeast Yes
Maceration 9 days
Oak Aging 22 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L, 700L
Bottling Date 13 Oct 2022
Sulfites 67.0 ppm
Unfined Yes
Unfiltered Yes
Production Volume 4,365 bottles
Bottles4,365
Production Details Yield: 3 tons/ha. Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation at a maximum of 29C. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225L French oak barrels in the first year and mostly 700L in the second year of maturation. 20% new oak for 22 months. The wine was bottled by hand, unfined and unfiltered. Volatile acidity: 0.8 g/L. Free SO2: 2 mg/L.
Tasting Notes
Nose: savoury, fynbos, earthy, red plum
Palate: vibrant freshness, tension, mysterious red fruit, olive brine, slate character, earth, soil notes, herbal, spice, inky, wild, cassis, blueberry fruit, stony character, minerality, deep concentration, firm structured tannin
Food Pairing red meat dish, rich dishes, well aged cheese
Critics Ratings Tim Atkin: 95
Tim Atkin95
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.94 g/L
pH 3.7
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Cabernet Sauvignon, Tinta Amarella, Touriga Nacional
Syrah58%
Cabernet Sauvignon14%
Tinta Amarella14%
Touriga Nacional14%
Region Malgas
Soil Slate, Rolled stones
Fermentation Vessels Open Top Tanks, Oak Vats, Oak Barrel
Pressing Method Destemmed And Gently Crushed With A Small Portion Whole Bunch; Single Pressing In A Traditional Basket Press
Natural Yeast Yes
Maceration 9 days
Oak Aging 22 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L, 700L
Bottling Date 25 Jan 2022
Sulfites 74.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Isolated Malgas vineyard on slate and rolled stones, about 15 km from the southern oceans of Africa. All vines are bush vines, sustainably farmed, with no insecticides used and planted on Rug.140, R99, R110, and Paulsen rootstocks. Yield: 3 tons/ha. Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation at a maximum of 29C. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225L French oak barrels in the first year and mostly 700L in the second year of maturation. 20% new oak for 22 months. The wine was bottled by hand, unfined and unfiltered. Production: 200 x 12 x 0.75. Volatile acidity: 0.7 g/L. Free SO2: 9 mg/L.
Tasting Notes
vibrant deep red colour, beautiful and complex nose of savoury notes, fynbos, earthy and red plum, vibrant freshness and tension, mysterious red fruit, olive brine, slate character, inky and wild, beautiful freshness, concentration of cassis, blueberry fruit, stony character, minerality
Food Pairing richer red meat dish, red wine risotto, matured cheese
Critics Ratings Tim Atkin: 96
Tim Atkin96
2019 Technical Specifications
Alcohol 13.53%
Residual Sugar 1.4 g/L
pH 3.64
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Touriga Nacional, Tinta Amarella, Cabernet Sauvignon, Mourvedre
Syrah31%
Touriga Nacional24%
Tinta Amarella21%
Cabernet Sauvignon17%
Mourvedre7%
Drinking Window 2024-2032
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 20 hL/ha
Fermentation Vessels Open Top Tank, Oak Vat, Oak Barrel
Pressing Method Destemmed And Gently Crushed With A Small Portion Whole Bunch; Single Pressing In A Traditional Basket Press
Natural Yeast Yes
Maceration 9 days
Oak Aging 22 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L, 700L
Bottling Date 21 Dec 2020
Sulfites 51.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Yield: 3 tons/ha (20 hL/ha). Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation at a maximum of 29C. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225L French oak barrels in the first year and mostly 700L in the second year of maturation. 20% new oak for 22 months. The wine was bottled by hand, unfined and unfiltered. Production: 550 x 12 x 750ml, 200 x 1.5L, 10 x 3L. Volatile acidity: 0.77 g/L. Free SO2: 9 mg/L.
Tasting Notes
Nose: sage, lavender, thyme, rosemary
Palate: cassis, blueberry, stony character, minerality, blueberry cheesecake, smooth texture, creamy texture
Food Pairing richer red meat dish, red wine risotto, matured cheese
Critics Ratings Tim Atkin: 96 points
Tim Atkin96 points
2018 Technical Specifications
Alcohol 13.66%
Residual Sugar 1.9 g/L
pH 3.5
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Trincadeira, Cabernet Sauvignon, Mourvedre, Touriga Nacional
Syrah55%
Trincadeira17%
Cabernet Sauvignon14%
Mourvedre7%
Touriga Nacional7%
Drinking Window 2023-2030
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 20 hL/ha
Vine Age bush vines
Fermentation Vessels Oak Vat, Open Top Tank
Natural Yeast Yes
Maceration 9 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L, 700L
Bottling Date 19 Dec 2019
Sulfites 50.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225L French oak barrels in the first year and mostly 700L in the second year of maturation. 20% new for 22 months. (We feel this better respects the complexity of the fruit, while softening the wine sufficiently). The wine was bottled by hand, unfined and unfiltered.
Food Pairing richer red meat dish, red wine risotto, matured cheese
Critics Ratings Tim Atkin: 96
Tim Atkin96
2017 Technical Specifications
Alcohol 13.18%
Residual Sugar 1.7 g/L
pH 3.62
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah, Mourvedre, Touriga Nacional, Trincadeira
Syrah67%
Mourvedre14%
Touriga Nacional11%
Trincadeira8%
Drinking Window 2023-2030
Region Malgas
Soil Stony
Vineyard Yield 20 hL/ha
Vine Age 11 and 12 year old vines
Fermentation Vessels Oak Vat, Open Top Tank, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 9 days
Oak Types French
Barrel Size 225L, 700L
Bottling Date 14/12/2018
Sulfites 47.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225L French oak barrels in the first year and mostly 700L in the second year of maturation. 20% new for 22 months. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: red berries, lavender, thyme, rosemary, dark spice, chocolate
Palate: inky, wild, freshness, concentration, meaty character, dark spice, chocolate, lingering flavour
Food Pairing richer red meat dish, red wine risotto, matured cheese
Critics Ratings Tim Atkin: 96 points
Tim Atkin96 points
2016 Technical Specifications
Alcohol 14.2%
Residual Sugar 2.6 g/L
pH 3.6
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Touriga Nacional, Trincadeira, Mourvedre, Cabernet Sauvignon
Syrah52%
Touriga Nacional18%
Trincadeira12%
Mourvedre12%
Cabernet Sauvignon6%
Drinking Window 2019 and 2027
Region Malgas
Soil Stony
Vineyard Yield 20 hL/ha
Vine Age 10-11 years
Fermentation Vessels Oak Vat, Open Top Tank
Natural Yeast Yes
Maceration 9 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L, 700L
Bottling Date 15/12/2018
Sulfites 46.0 ppm
Unfined Yes
Unfiltered Yes
Tasting Notes
deep true red colour, fresh dark wild berry nose, salty slate, licorice, fennel, dense juicy fruit palate, substantial concentrated structure, complex spicy fruitcake, long dry silky finish, lavender, wild thyme flavours, grippy tannins layered, mineral intense fruit
2015 Technical Specifications
Alcohol 14.16%
Residual Sugar 2.4 g/L
pH 3.6
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Touriga Nacional, Trincadeira, Mourvedre, Cabernet Sauvignon
Syrah47%
Touriga Nacional19%
Trincadeira19%
Mourvedre8%
Cabernet Sauvignon7%
Drinking Window 2019 and 2027
Region Malgas
Soil Stony soils
Vineyard Yield 20 hL/ha
Vine Age 10 and 11 year old vines
Fermentation Vessels Oak Vat, Open Top Tank, Barrel
Natural Yeast Yes
Maceration 9 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L, 700L
Bottling Date 12/12/2016
Sulfites 76.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Fermented in small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation at max temp of 29°C. Time on the skins about 9 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Pressed in a traditional basket press and malolactic fermentation in barrels. Matured in 225L French oak barrels in the first year and mostly 700L in the second year. 20% new for 22 months. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: dark wild berry, salty slate, licorice, fennel
Palate: dense, juicy fruit, complex, spicy fruitcake, long, dry, silky finish
Food Pairing grilled beef, mushrooms
2014 Technical Specifications
Alcohol 13.92%
Residual Sugar 2.2 g/L
pH 3.66
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Touriga Nacional, Mourvedre, Trincadeira
Syrah52%
Touriga Nacional19%
Mourvedre18%
Trincadeira11%
Region Malgas
Soil Slate, Rolled stones, Stony
Vineyard Yield 27 hL/ha
Vine Age 9-10 years
Fermentation Vessels Open Top Tanks, Oak Vats, Oak Barrel
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 6 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 700L
Bottling Date 17/11/2015
Sulfites 49.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings. 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. We used mostly small barrels in the first year of maturation and mostly 700L in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 20% new French oak used. Time in barrel 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered. Production: 578 x 12 x 750ml, 150 x 1.5L, 11 x 3L.
2013 Technical Specifications
Alcohol 14.13%
Residual Sugar 1.9 g/L
pH 3.6
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Touriga Nacional, Mourvedre, Trincadeira
Syrah43%
Touriga Nacional23%
Mourvedre19%
Trincadeira6%
Drinking Window 2020 to 2030
Region Malgas
Soil Slate, Rolled stones, Stony soils
Vineyard Yield 20 hL/ha
Vine Age 8-9 years
Fermentation Vessels Oak Vat
Natural Yeast Yes
Maceration 6 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Bottling Date 22 Jan 2015
Sulfites 76.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings. 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. We used mostly small barrels in the first year of maturation and mostly 700ℓ in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 20% new French oak used. Time in barrel 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: dark slate, salted licorice, fresh forest floor, cured meat, wild herbs
Palate: deep dark berry fruit, beguiling, complex, balsamic, richness of fruit, firm tannins, dark fruit
Food Pairing venison, mushroom risotto, beef short ribs
2012 Technical Specifications
Alcohol 14.34%
Residual Sugar 2.3 g/L
pH 3.64
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Touriga Nacional, Mourvedre, Trincadeira
Syrah59%
Touriga Nacional25%
Mourvedre10%
Trincadeira6%
Drinking Window 2017-2027
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 20 hL/ha
Vine Age Mostly 8 year old vines
Fermentation Vessels Open Top Tanks, Oak Vats
Natural Yeast Yes
Maceration 6 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225l, 700l
Bottling Date 16/1/2014
Sulfites 31.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings. Destemmed and gentle crushed into small open top tanks and oak vats. A small portion whole bunch. Natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225l French oak barrels in the first year and mostly 700l in the second year of maturation. 20% new for 22 months. (We feel this better respects the complexity of the fruit, while softening the wine sufficiently). The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: creamy red fruit, salty slate, licorice, fennel, nutty, spicy fruitcake
Palate: soft, juicy fruit, concentrated structure, long, dry, creamy finish
Food Pairing wide range of rich food
2011 Technical Specifications
Alcohol 13.74%
pH 3.66
Total Acidity 5.44 g/L
Grape Varieties Syrah, Touriga Nacional, Mourvedre, Trincadeira, Cabernet Sauvignon
Syrah52%
Touriga Nacional19%
Mourvedre17%
Trincadeira6%
Cabernet Sauvignon6%
Drinking Window 2018 to 2028
Region Malgas
Soil Stony, Slate, Rolled stones
Vineyard Yield 20 hL/ha
Vine Age 7 years old, 6 years old
Fermentation Vessels Open Top Tanks, Oak Vats, Oak Barrel
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 6 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Bottling Date 3/01/2013
Sulfites 56.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings. Further sorting in Stellenbosch and 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. We used a mix of barrels in the first year of maturation and mostly 700L in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 20% new French oak used. Time in barrel 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: dark slate, salted licorice, fresh forest floor, cured meat, wild herbs, dark berry fruit
Palate: beguiling, complex, lifted with balsamic aspect, richness of fruit, firm, yielding tannins, dark fruit aspect
Food Pairing venison, mushroom risotto, beef short ribs
2010 Technical Specifications
Alcohol 14.55%
Residual Sugar 1.5 g/L
pH 3.74
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Touriga Nacional, Mourvedre, Trincadeira, Cabernet Sauvignon
Syrah41%
Touriga Nacional27%
Mourvedre18%
Trincadeira10%
Cabernet Sauvignon4%
Drinking Window 2015 and 2020
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 20 hL/ha
Vine Age 6 year old vines as well as some 5 year old vines
Fermentation Vessels Oak Vat, Open Top Tank
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 6 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 700L
Bottling Date 10/12/2011
Sulfites 41.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings. Further sorting in Stellenbosch and 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Used a mix of barrels in the first year of maturation and mostly 700L in the second year of maturation. 20% new French oak used – all 700L. Time in barrel 21 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
deep red colour, slate, wild berries, herbs, nuts, subtle liquorice, barrel maturation character, rich texture, layered, complex flavours, attractive dry finish
Critics Ratings Wine Spectator: 93
Wine Spectator93
Jancis RobinsonWine of the Week
2009 Technical Specifications
Alcohol 14.05%
Residual Sugar 1.4 g/L
pH 3.69
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz, Mourvedre, Touriga Nacional, Trincadeira, Cabernet Sauvignon
Shiraz46%
Mourvedre29%
Touriga Nacional13%
Trincadeira6%
Cabernet Sauvignon6%
Drinking Window over the next three years or more
Region Malgas
Soil Slate, Rolled stones, Stony soils
Vineyard Yield 20 hL/ha
Vine Age 5 years
Fermentation Vessels Open Top Tanks, Oak Vats
Natural Yeast Yes
Maceration 6 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 700l
Bottling Date 06/12/2010
Sulfites 65.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings, to avoid damaging and transported back to Stellenbosch. Further sorting in Stellenbosch and 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. We used a mix of barrels in the first year of maturation and mostly 700l in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 20% new French oak used – all 700l. Time in barrel 21 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
deep red colour, slate, wild berries, herbs, liquorice, subtle barrel maturation character, rich texture, layered, complex flavours, attractive dry finish
2008 Technical Specifications
Alcohol 14.26%
Residual Sugar 1.9 g/L
pH 3.73
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz, Mourvedre, Touriga Nacional, Trincadeira
Shiraz40%
Mourvedre29%
Touriga Nacional22%
Trincadeira9%
Drinking Window within 3 or 4 years
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 6 hL/ha
Vine Age 4 year old vines, 3 year old vines
Fermentation Vessels Oak Vat
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 6 days
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Barrel Size 700L
Bottling Date 12/01/2010
Sulfites 70.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings, to avoid damaging and transported back to Stellenbosch. Further sorting in Stellenbosch and 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. We used a mix of barrels in the first year of maturation and mostly 700L in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 25% new French oak used – all 700L. Time in barrel 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: slate, wild fruits, herbs, spicy leafiness, barrel maturation character
Palate: soft, substantial, nice texture, excellent complexity, attractive dry finish
2007 Technical Specifications
Alcohol 14.55%
Residual Sugar 2.2 g/L
pH 3.77
Total Acidity 4.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz, Mourvedre, Touriga Nacional, Trincadeira, Cabernet Sauvignon
Shiraz42%
Mourvedre26%
Touriga Nacional21%
Trincadeira10%
Cabernet Sauvignon1%
Drinking Window within 3/4 years
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 6 hL/ha
Harvest Dates February 9, 2007 - March 15, 2007
Vine Age 3 years
Fermentation Vessels Open Top Tank, Wooden Vat
Natural Yeast Yes
Maceration 6 days
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 700L
Bottling Date 15 Sep 2008
Sulfites 64.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings. Further sorting in Stellenbosch and 98% destemming and gentle crushing directly into small open top tanks, including some 700L wooden vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All red wines undergo malolactic fermentation in the barrel. Used about 50% 700L barrels 50% 225L barrels in the first year of maturation and mostly 700L in the second year of maturation. 30% new French oak used – all 700L. Time in barrel 18 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: slate, wild fruits, herbs, spicy oak
Palate: rich, juicy, nicely textured
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2021 / 750ml | CHF 259.44Recorded amount · package unit unverified | vinpark.ch ↗ |
| Wine-SearcherLWIN 1319750 | — | — | wine-searcher.com ↗ |