2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.3 g/L
pH 3.69
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah, Grenache, Chenin Blanc, Tinta Amarella, Mourvedre, Carignan
Syrah74%
Grenache11%
Chenin Blanc6%
Tinta Amarella5%
Mourvedre3%
Carignan1%
Drinking Window 2024-2028
Region Malgas
Soil Stony, Schist
Vineyard Yield 22 hL/ha
Fermentation Vessels Oak Vat, Open Top Tank
Pressing Method Basket Press
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 25 Oct 2023
Sulfites 78.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 - 7 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. Maturation in older French oak barrels for 20 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: blueberry compote, rosemary, liquorice, charcuterie
Palate: juicy, energetic, balanced, refreshing, long finish, dry tannins, easy tannins, vibrant
Food Pairing South African braai, lamb, braaibroodjies
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
pH 3.54
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah, Touriga Nacional, Tempranillo, Tinta Amarella, Mourvedre, Malbec
Syrah56%
Touriga Nacional21%
Tempranillo8%
Tinta Amarella7%
Mourvedre4%
Malbec4%
Drinking Window 2023-2028
Region Malgas
Soil Stony, Pudding stones, Schist
Vineyard Yield 22 hL/ha
Fermentation Vessels Open Top Tanks, Oak Vats
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 23 Nov 2022
Sulfites 75.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 - 7 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. Maturation in older French oak barrels for 20 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: blueberries, red berries, wild berries, lavender, liquorice, chocolate, crushed herbs, rosemary, charcuterie
Palate: juicy, energetic, balanced, refreshing, long finish, dry, easy tannins, vibrant acidity
Food Pairing South African braai
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.69
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Touriga Nacional, Grenache, Mourvedre, Tempranillo, Cabernet Sauvignon, Tinta Amarella
Syrah35%
Touriga Nacional22%
Grenache17%
Mourvedre9%
Tempranillo9%
Cabernet Sauvignon4%
Tinta Amarella4%
Drinking Window 2019-2026
Region Malgas
Soil Stony, Schist
Vineyard Yield 22 hL/ha
Fermentation Vessels Open Top Tanks, Oak Vats, Barrels
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 2019/12/06
Sulfites 66.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 - 7 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. Maturation in older French oak barrels for 20 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered. Production: 250 x 12 x 0,75ml.
Tasting Notes
red ruby, blue berries, red berries, wild berries, sour cherry, liquorice, chocolate, crushed herbs, rosemary, lavender
Food Pairing South African braai
2019 Technical Specifications
Alcohol 13.72%
Residual Sugar 1.9 g/L
pH 3.52
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Mourvedre, Touriga Nacional, Grenache, Trincadeira
Syrah36%
Mourvedre26%
Touriga Nacional16%
Grenache12%
Trincadeira10%
Drinking Window 2019-2026
Region Malgas
Soil Stony, Round pudding stones, Weathered schist
Vineyard Yield 22 hL/ha
Vine Age 12 & 13 year old vines
Fermentation Vessels Open Top Tanks, Oak Vats
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 3/12/2020
Sulfites 68.0 ppm
Unfined Yes
Unfiltered Yes
Tasting Notes
red berry, wild berry, salty liquorice, spicy profile
Food Pairing South African braai
2018 Technical Specifications
Alcohol 13.27%
Residual Sugar 1.7 g/L
pH 3.51
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah, Touriga Nacional, Trincadeira, Cabernet Sauvignon, Mourvedre
Syrah49%
Touriga Nacional31%
Trincadeira10%
Cabernet Sauvignon7%
Mourvedre3%
Drinking Window 2019-2026
Region Malgas
Soil Stony, Schist
Vineyard Yield 22 hL/ha
Vine Age 11-12 years
Fermentation Vessels Open Top Tanks, Oak Vats
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 30/10/2019
Sulfites 70.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 - 7 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. Maturation in older French oak barrels for 20 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: red berry, wild berry, salty liquorice, spicy profile
Palate: juicy, energetic, refreshing, long finish, dry finish, easy finish
Food Pairing South African braai
2017 Technical Specifications
Alcohol 13.09%
Residual Sugar 2 g/L
pH 3.62
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah, Mourvedre, Touriga Nacional, Trincadeira
Syrah61%
Mourvedre30%
Touriga Nacional5%
Trincadeira4%
Drinking Window 2019-2026
Region Malgas
Soil Stony, Round pudding stones, Weathered schist, Loamy
Vineyard Yield 22 hL/ha
Vine Age 11 & 12 year old vines
Fermentation Vessels Open Top Tanks, Oak Vats
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 23/10/2018
Sulfites 48.0 ppm
Unfined Yes
Unfiltered Yes
Tasting Notes
Nose: wild berries, salty liquorice, spices
Palate: juicy, energetic, long dry refreshing finish
Food Pairing South African braai
2016 Technical Specifications
Alcohol 14.12%
Residual Sugar 2.3 g/L
pH 3.69
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 Nacional40%
Mourvedre10%
Trincadeira7%
Cabernet Sauvignon2%
Drinking Window 2019-2026
Region Malgas
Soil Slate, Rolled stones, Pudding stones, Weathered schist
Vineyard Yield 22 hL/ha
Vine Age 10-11 years
Fermentation Vessels Open Top Tanks, Oak Vats, Oak Barrel
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 3 Oct 2017
Sulfites 62.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 - 7 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. Maturation in older French oak barrels for 20 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: dark berry fruit, dusty slate, licorice, spice, savory notes
Palate: spicy, savory, complexity, tautness
Food Pairing South African braai
2015 Technical Specifications
Alcohol 13.53%
Residual Sugar 1.7 g/L
pH 3.54
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Touriga Nacional, Mourvedre, Trincadeira, Cabernet Sauvignon
Syrah42%
Touriga Nacional23%
Mourvedre17%
Trincadeira12%
Cabernet Sauvignon6%
Drinking Window 2018-2025
Region Malgas
Soil Slate, Rolled stones, Pudding stones, Weathered schist, Loamy
Vineyard Yield 22 hL/ha
Vine Age 9-10 years
Fermentation Vessels Open Top Tanks, Oak Vats, Oak Barrel
Natural Yeast Yes
Maceration 5 days
Oak Aging 21 months
Oak Types French
Bottling Date November 1, 2016
Sulfites 46.0 ppm
Unfined Yes
Unfiltered Yes
Tasting Notes
Nose: dusty slate, licorice, dark berry fruit, spice, savory
Palate: spicy, black berries, soft juicy tannins, long, complex aftertaste
Food Pairing South African braai
2014 Technical Specifications
Alcohol 14.21%
Residual Sugar 2 g/L
pH 3.67
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Mourvedre, Cabernet Sauvignon, Trincadeira, Touriga Nacional
Syrah55%
Mourvedre26%
Cabernet Sauvignon10%
Trincadeira6%
Touriga Nacional3%
Drinking Window 2018 to 2023
Region Malgas
Soil Stony, Schist, Loamy
Vineyard Yield 29 hL/ha
Vine Age 8 & 9 year old vines
Fermentation Vessels Oak Vats, Open Top Tanks
Natural Yeast Yes
Maceration 5 days
Oak Types French
Bottling Date 18/12/2015
Sulfites 65.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings and transported back to Stellenbosch in a small refrigerated truck. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 - 7 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. Maturation in older French oak barrels for 21 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Tasting Notes
Nose: perfumed, floral, red fruits, wild fruits, spice
Palate: juicy, minerality
ruby red
Food Pairing South African braai
2013 Technical Specifications
Alcohol 15.09%
Residual Sugar 2.85 g/L
pH 3.75
Total Acidity 5.64 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Syrah, Touriga Nacional, Cabernet Sauvignon, Trincadeira
Syrah45%
Touriga Nacional22%
Cabernet Sauvignon22%
Trincadeira11%
Drinking Window 2017 to 2023
Region Malgas
Soil Stony, Schist, Pudding stones, Loamy
Vineyard Yield 29 hL/ha
Vine Age 8-9 years
Fermentation Vessels Oak Vat, Open Top Tank
Pressing Method Basket Press
Natural Yeast Yes
Maceration 5 days
Oak Aging 20 months
Oak Types French
Bottling Date 5 Dec 2014
Sulfites 76.0 ppm
Unfined Yes
Unfiltered Yes
Tasting Notes
medium deep red colour, youthful, spicy nose, wild fruits, slate, elegant, focused, fine tannins, soft tannins, rich fruit, juicy fruit
Food Pairing South African braai
2012 Technical Specifications
Alcohol 13.83%
Residual Sugar 1.6 g/L
pH 3.71
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Mourvedre, Touriga Nacional, Trincadeira
Syrah50%
Mourvedre28%
Touriga Nacional15%
Trincadeira7%
Drinking Window 5 or 6 years
Region Malgas
Soil Schist, Rolled stones, Loamy
Vineyard Yield 29 hL/ha
Vine Age 7 & 8 year old vines
Fermentation Vessels Small Open Top Tanks, Oak Vats, Barrels
Pressing Method Traditional Basket Press
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 5 days
Oak Aging 18 months
Oak Types French
Bottling Date 11/10/2013
Sulfites 71.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in 14 kg flat trays in the cool mornings and transported back to Stellenbosch in a small refrigerated truck. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 - 7 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. Maturation in older French oak barrels for 18 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered. Production: 1,090 x 6 x 750ml.
Tasting Notes
Nose: juicy, spicy, wild fruits, slate
Palate: rich, juicy, soft tannins, nicely textured, easy, dry finish
medium deep red colour
Food Pairing typical South African braai
2011 Technical Specifications
Alcohol 13.85%
Residual Sugar 1.6 g/L
pH 3.69
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 6 or 7 years
Region Malgas
Soil Stony, Round pudding stones, Weathered shale, Slate
Vineyard Yield 22 hL/ha
Vine Age 6 & 7 year old vines
Fermentation Vessels Oak Barrel, Open Top Tank
Natural Yeast Yes
Maceration 6 days
Oak Aging 22 months
Oak Types French
Bottling Date 22/10/2012
Sulfites 73.0 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. Gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation at 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. In older French oak barrels for 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered. Vineyard composition described as mostly Touriga Nacional. Volatile acidity: 0.95 g/L.
Tasting Notes
Nose: complex spicy, slate, wild fruits, perfumed
Palate: rich, juicy, well structured tannins, nicely textured, attractive dry finish
medium deep red colour
2009 Technical Specifications
Alcohol 14.67%
Residual Sugar 1.7 g/L
pH 3.68
Total Acidity 6.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Touriga Nacional, Mourvedre, Trincadeira
Touriga Nacional80%
Mourvedre10%
Trincadeira10%
Drinking Window within 6 or 7 years
Region Malgas
Soil Slate, Rolled stones, Shale
Vineyard Yield 12 hL/ha
Vine Age 5-6 years
Fermentation Vessels Oak Vats, Open Top Tanks
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 6 days
Oak Aging 22 months
Oak Types French
Bottling Date 16 Dec 2010
Sulfites 82.0 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. In older French oak barrels for 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered. Volatile acidity: 0.85 g/L.
Tasting Notes
Nose: slate, wild fruits, perfume, spicy oak
Palate: rich, juicy, well structured tannins, nicely textured, attractive dry finish
medium deep red colour
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| Wine-SearcherLWIN 1365991 | — | — | wine-searcher.com ↗ |