2021 Technical Specifications
Alcohol 14.9%
Residual Sugar 1.3 g/L
pH 3.45
Total Acidity 6.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot
Cabernet Sauvignon54%
Cabernet Franc27%
Petit Verdot11%
Merlot8%
Drinking Window 8 - 10 years
Region Simonsberg-Paarl
Maceration 28 days
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed with 30% being crushed to give body and structure for added longevity. 70% whole berry fermentation in cooler temperatures of 24°C - 26°C and gentle punch downs ensured subtle extraction of red fruit characters. The Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation on the skin, post ferment. After basket pressing the wine matured in 40% new French oak barrels for 16 months, where partial malolactic fermentation took place.
Tasting Notes
cassis, spice, liquorice, blackberry
Sources: store.delaire.co.za ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.82%
Residual Sugar 2.3 g/L
pH 3.47
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Malbec
Cabernet Sauvignon66%
Cabernet Franc15%
Petit Verdot9%
Merlot7%
Malbec3%
Drinking Window 8 - 10 years
Region Simonsberg-Paarl
Maceration 28 days
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed with 30% being crushed to give body and structure for added longevity. 70% whole berry fermentation in cooler temperatures of 24°C - 26°C and gentle punch downs ensured subtle extraction of red fruit characters. The Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation on the skin, post ferment. After basket pressing the wine matured in 40% new French oak barrels for 16 months, where partial malolactic fermentation took place.
Tasting Notes
cassis, spice, liquorice, blackberry
Sources: www.delaire.co.za ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
pH 3.54
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Malbec
Cabernet Sauvignon65%
Cabernet Franc13%
Petit Verdot11%
Merlot8%
Malbec3%
Drinking Window 8 - 10 years
Region Simonsberg-Paarl
Maceration 28 days
Oak Aging 16 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Production Details Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed with 30% being crushed to give body and structure for added longevity. 70% whole berry fermentation in cooler temperatures of 24°C - 26°C and gentle punch downs ensured subtle extraction of red fruit characters. The Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation on the skin, post ferment. After basket pressing the wine matured in 50% new French oak barrels for 16 months, where partial malolactic fermentation took place.
Tasting Notes
cassis, spice, liquorice, blackberry
Sources: www.delaire.co.za ↗ · Compare this vintage