2021 Technical Specifications
Alcohol 13.7%
Residual Sugar 3.5 g/L
pH 3.56
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Fermentation Vessels Oak Barrel
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through primary fermentation, half of the wine was racked into 100% new French oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18–24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chili sauce
2019 Technical Specifications
Alcohol 13.81%
Residual Sugar 3.2 g/L
pH 3.57
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through primary fermentation, half of the wine was racked into 100% new French oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18–24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chili sauce
2018 Technical Specifications
Alcohol 13.97%
Residual Sugar 5.2 g/L
pH 3.37
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through primary fermentation, half of the wine was racked into 100% new French oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18–24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chili sauce
Critics Ratings Michelangelo: Gold
MichelangeloGold
2017 Technical Specifications
Alcohol 14.92%
Residual Sugar 5.6 g/L
pH 3.52
Total Acidity 5.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through primary fermentation, half of the wine was racked into 100% new French oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18–24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chili sauce
2016 Technical Specifications
Alcohol 14.06%
Residual Sugar 4.1 g/L
pH 3.54
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through primary fermentation, half of the wine was racked into 100% new French oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18–24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chili sauce
Critics Ratings NWC/TOP 100: Double Silver
NWC/TOP 100Double Silver
SA TerroirArea Winner
2015 Technical Specifications
Alcohol 14.28%
Residual Sugar 4.5 g/L
pH 3.52
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Fermentation Vessels Oak Barrel
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types American, French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through fermentation, half of the wine was racked into 100% new American oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18—24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing meat dishes, lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chilli sauce
2014 Technical Specifications
Alcohol 13.08%
Residual Sugar 3.8 g/L
pH 3.78
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types American, French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through fermentation, half of the wine was racked into 100% new American oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18—24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chilli sauce
2013 Technical Specifications
Alcohol 14.16%
Residual Sugar 4.3 g/L
pH 3.58
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window now or within 5 years
Region Robertson
Fermentation Vessels Oak Barrel
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types American, French
Production Details The grapes were whole berry fermented and cold soaked. 3/4 through fermentation, half of the wine was racked into 100% new American oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18–24 months in 100% new oak.
Tasting Notes
Palate: complex, soft tannins, round tannins, subtle ripe black fruit
Food Pairing lamb, roasted turkey, steak, meaty casserole dishes, dishes infused with rosemary and thyme, dishes with a dark chocolate-chilli sauce
Critics Ratings Old Mutual Trophy Wine Show: Bronze
Old Mutual Trophy Wine ShowBronze
Producer Information
Website
Address
R44, Robertson, 6705, South Africa
Phone
+27 (0)23 626 4178
Email
Owner
Bruwer Family
Cellarmaster
Jacques Bruwer