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