Technical Specifications
Alcohol 14.02%
Residual Sugar 4.45 g/L
pH 3.72
Total Acidity 5.65 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Shiraz
Cabernet Sauvignon55%
Shiraz45%
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
raspberry, black berries, cherry, firm tannin, fresh, juicy, balanced acidity, dry finish
Food Pairing pizza (even those with pineapple), pasta (spaghetti bolognaise or lasagne), weekend burger or braai
▸ Sources (1)
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