Technical Specifications
Alcohol 14.5%
Residual Sugar 2.7 g/L
pH 3.52
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 8-10 years
Region Paarl
Soil Mostly decomposed granite
Fermentation Vessels Open Top Stainless Steel Tank
Maceration 3 days
Oak Aging 24 months
Bottle Aging 1 year
Lees Aging 1 year
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Second Fill Oak40%
Oak Types French
Barrel Size 300L barrels
Production Details Partial crushing and destemming are done with 30% whole berries retained. Cold maceration for three days before inoculation with a selected yeast strain. Fermentation on the skins in open-top stainless steel tanks with gentle pump-overs during fermentation. Malolactic fermentation takes place in stainless steel tanks before the wine is racked to 300L French oak barrels. The wine is matured for 24 months in barrel, then a further 12 months in stainless steel tanks on its fine lees after removal from barrel, followed by 12 months bottle maturation prior to release.
Tasting Notes
dark cherries, plums, cinnamon, cranberry, spice
Food Pairing meat, steak, cheeseboards (avoid pungent washed-rind cheeses and strong blues), black olives
▸ Sources (1)
Producer Information
Website
Address
Rhebokskloof, Noord Agter - Paarl, Windmeul, 7623, South Africa
Phone
+27 21 869 8386
Email
Cellarmaster
Rolanie Lotz