Technical Specifications
Alcohol 14.23%
Residual Sugar 2.67 g/L
pH 3.55
Total Acidity 5.62 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Drinking Window 10 to 20 years
Region Paarl
Soil Weathered granite
Fermentation Vessels Oak Barrel
Pressing Method Destemmed
Maceration 15 days
Oak Aging 12 months
Oak Types French oak
Barrel Size 300L barriques
Production Details Hand-harvested grapes from the slopes of the Helderberg Mountain were destemmed and meticulously sorted. The chilled fruit was soaked overnight before fermentation, with punch-downs increasing from once daily to six times daily before reducing again after the midpoint. After approximately 15 days of skin contact, the wine was drained and pressed to 0.4 bar, then matured in 300L French oak barriques for 12 to 16 months to complete malolactic fermentation, with about three rack-and-return cycles during élevage.
Tasting Notes
Nose: tea-leaf, gooseberry, dusty cedar, blackcurrant, plum, violets
Palate: clean, dry finish
Food Pairing roast pork, turkey with cranberry sauce, roasted cherry duck, ripe cheeses
Individual Vintages
Producer Information
Website
Address
R44, Paarl, 7600, South Africa
Phone
+27 (0)21 876 2086
Email
Owner
Simon Back (4th Generation)
Cellarmaster
Alicia Rechner