Technical Specifications
Alcohol 13.76%
Residual Sugar 4.44 g/L
pH 3.64
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Shiraz, Other Varieties
Cabernet Sauvignon52%
Shiraz40%
Other Varieties8%
Region Paarl
Brix at Harvest 24.0°
Fermentation Vessels Stainless Steel
Oak Aging 6 months
Production Details The grapes were harvested at 24° Balling during February and March. The fruit was crushed and fermented on the skins, with selected yeast strains, in temperature-controlled stainless-steel tanks at 25°C to 28°C. Upon extraction of desired colour and tannins, the wine was drained from the skins, and racked from the lees onto a selection of oak where the wine matured for approximately six months before blending.
Tasting Notes
dark berry fruit, spice, ripe fruitiness, rounded fruitiness, juicy acidity, structured tannin
Food Pairing hamburger, casual kebab, rich tomato and aubergine bake
Individual Vintages
Producer Information
Website
Address
Sonstraal Road, Dal Josaphat, Paarl, 7646, South Africa
Phone
+27 (0)21 862 3104
Email
Owner
Distell/Heineken
Cellarmaster
Samuel Viljoen