Technical Specifications
Alcohol 12.42%
Residual Sugar 2.9 g/L
pH 3.39
Total Acidity 5.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Paarl
Soil Well-drained shale
Vine Age 68 years
Fermentation Vessels Open Fermentation Vessels
Pressing Method Destemmed
Oak Aging 11 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225L barrels
Closure Screwcap
Production Details Grapes were carefully hand-picked at optimal ripeness (22° - 23°), with a meticulous selection process in the vineyard to ensure the quality of the berries. The grapes were naturally fermented on their skins, incorporating a fraction of dried stems to enhance the extraction and tannin profile, particularly important for the larger berry Cinsaut grapes. Primary fermentation took place in open fermentation vessels, with regular manual punch-downs to facilitate colour and flavour extraction. Following secondary (malolactic) fermentation, the wine was gently transferred to 225L barrels for an 11-month maturation period, allowing for the development of complexity and refinement.
Tasting Notes
Nose: red berry aromas, delicate oak scents
Palate: sour cherry flavours, herbaceous undertones
Food Pairing grilled salmon, Margherita pizza, Pepperoni pizza, Mushroom pizza, Fig and Prosciutto pizza
Individual Vintages
Producer Information
Website
Address
Diemerskraal, Wellington, Western Cape, South Africa
Phone
+27 (0)82 574 9105
Email
Owner
Marius &
Emma Burger
Emma Burger
Cellarmaster
Danie Morkel