2016 Technical Specifications
Alcohol 14.0%
pH 3.49
Total Acidity 5.6 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot
Cabernet Sauvignon48%
Merlot35%
Cabernet Franc10%
Malbec4%
Petit Verdot3%
Drinking Window 2031
Region Paarl
Vine Age 16-27 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Malolactic Fermentation 100%
Maceration 25 days
Oak Aging 12 months
Oak Types French
Barrel Size 225L
Production Details The grapes were picked in the cool early mornings between 23˚ and 24 º Balling. The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days. Healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225-litre French Oak barrels. These varied from 1st to 3rd fills ensuring mild wood integration. The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 18 months. The wine was lightly filtered.
2015 Technical Specifications
Alcohol 14.0%
pH 3.43
Total Acidity 5.8 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot
Cabernet Sauvignon42%
Merlot38%
Malbec8%
Cabernet Franc6%
Petit Verdot6%
Drinking Window 2030
Region Paarl
Vine Age 15 to 26 years
Fermentation Vessels Tank, Oak Barrel
Maceration 25 days
Oak Aging 12 months
Oak Types French
Barrel Size 225-litre
Production Details The grapes of these noble cultivars were picked in the cool early mornings between 23˚ and 24 º Balling. The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225-litre French Oak barrels. These varied from 1st to 3rd fills ensuring mild wood integration. The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 18 months. The wine was lightly filtered.
2014 Technical Specifications
Alcohol 14.0%
pH 3.54
Total Acidity 5.7 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot
Cabernet Sauvignon42%
Merlot38%
Malbec8%
Cabernet Franc6%
Petit Verdot6%
Region Paarl
Vine Age 14 to 25 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Maceration 25 days
Oak Aging 12 months
Oak Types French
Barrel Size 225-litre
Production Details The grapes of these noble cultivars were picked cold in the early mornings between 23˚ and 24º Balling. The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225-litre French Oak barrels. These varied from 1st to 3rd fills ensuring mild wood integration. The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 16 months. The wine was lightly filtered.
2012 Technical Specifications
Alcohol 14.0%
pH 3.49
Total Acidity 6.2 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Malbec
Cabernet Sauvignon45%
Merlot36%
Petit Verdot10%
Cabernet Franc4.5%
Malbec4.5%
Drinking Window 2028
Region Paarl
Vine Age 13 to 24 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Malolactic Fermentation 100%
Maceration 25 days
Oak Types French
Barrel Size 225L
Production Details The grapes were picked cold in the early mornings between 23˚ and 24˚ Balling. The fruit was de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32˚ Celsius and lasted from 7 to 10 days. A long post-fermentation maceration took place over 25 to 30 days. Malolactic fermentation took place in 225-litre French Oak barrels. These varied from 1st to 3rd fills ensuring mild wood integration. The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 16 months. The wine was lightly filtered.
2011 Technical Specifications
Alcohol 14.0%
pH 3.52
Total Acidity 5.6 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Cabernet Franc
Cabernet Sauvignon49%
Merlot32%
Petit Verdot8%
Malbec6%
Cabernet Franc5%
Region Paarl
Vine Age 12 to 23 years
Maceration 25 days
Oak Aging 12 months
Oak Types French
Barrel Size 225L
Production Details The grapes of these noble cultivars were picked out in the early mornings between 23 and 27 Balling. The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 26 and 32 Celcius and lasted from 7 to 16 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225 litre French oak barrels. These varied from 1st to 3rd fills, ensuring mild wood integration. The wine went through a number of gentle rackings before being returned to the barrels to age for 12 to 16 months. The wine was lightly filtered.
Certifications Organic
Producer Information
Website
Address
Lustigan Road, Klein Drakenstein, Paarl, South Africa
Phone
+27 (0)21 863 1976
Email
Owner
Johnathan Grieve
Cellarmaster
Corné Marais