2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.7 g/L
pH 3.55
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Soil Decomposed table mountain sandstone with clay under-layer
Elevation 200.0 meters
Orientation North Westerly
Harvest Dates early March 2022
Brix at Harvest 25.0°
Fermentation Vessels Stainless Steel
Maceration 10 days
Oak Types French oak
Production Details The grapes were hand-harvested at 25 Balling in early March. Following destalking and crushing, fermentation took place in stainless-steel tanks at controlled temperatures of 25-27 C, with a total maceration period of 10 days on the skins. 10% of the blend was whole bunch fermented separately and blended back to the final wine. Pump-overs were conducted regularly to ensure optimal extraction. After malolactic fermentation, the wine was matured for 14-16 months in a combination of first-, second- and third-fill French oak barrels. The vines are trellised on a seven-wire trellising system and produced an average of 8 tonnes per hectare.
Tasting Notes
Palate: raspberries, plum, pomegranate, savoury oak, smoke, earth
Food Pairing grilled sirloin, braised lamb shank with rosemary and cracked black pepper, artisanal cheese, charcuterie boards, duck liver parfait with berry compote
2016 Technical Specifications
Alcohol 14.3%
Residual Sugar 3.6 g/L
pH 3.6
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Soil Deep, Red, Decomposed granite and clay soils
Orientation North-Westerly
Harvest Dates mid-March 2016
Brix at Harvest 25.0°
Fermentation Vessels Stainless Steel
Maceration 10 days
Oak Aging 18 months
Oak Types French (40%), American (60%)
Production Details The grapes were harvested by hand at 25-26 Balling in mid-March. After destalking and crushing, the juice was fermented for 10 days on the skins in stainless-steel tanks at 25-27 C using a pump-over system. After malolactic fermentation, the wine was aged in wood for 18 months, using a combination of French (40%) and American (60%) first-, second- and third-fill barrels. The grapes came from vineyards planted in deep, red, decomposed granite and clay soils on a north-westerly slope at 100-150 m above sea level. The vines were trellised on a five-wire hedge system and yielded 8 to 12 tons per hectare.
Tasting Notes
Palate: red fruit, spices
Food Pairing Mediterranean dishes, spicy lamb, meat casseroles, roasts, oxtail, South African barbeque
2015 Technical Specifications
Alcohol 14.3%
Residual Sugar 2.8 g/L
pH 3.6
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Soil Deep, Red, Decomposed granite and clay soils
Orientation North-Westerly
Harvest Dates mid-March 2015
Fermentation Vessels Stainless Steel
Maceration 10 days
Oak Aging 18 months
Oak Types French (40%), American (60%)
Production Details The grapes were harvested by hand at 25-26 Balling in mid-March. After destalking and crushing, the juice was fermented for 10 days on the skins in stainless-steel tanks at 25-27 C using a pump-over system. After malolactic fermentation, the wine was aged in wood for 18 months, using a combination of French (40%) and American (60%) first-, second- and third-fill barrels. The grapes came from vineyards planted in deep, red, decomposed granite and clay soils on a north-westerly slope at 100-150 m above sea level. The vines were trellised on a five-wire hedge system and yielded 8 to 12 tons per hectare.
Tasting Notes
Palate: delicate spice, prune, plum, creamy mouth-feel
Food Pairing Mediterranean dishes, spicy lamb, meat casseroles, roasts, oxtail, South African barbeque
2013 Technical Specifications
Alcohol 14.78%
Residual Sugar 4.4 g/L
pH 3.52
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Stellenbosch
Soil Deep, Red, Decomposed granite and clay soils
Orientation North-Westerly
Harvest Dates end of March 2013
Fermentation Vessels Stainless Steel
Maceration 7 days
Oak Aging 18 months
Oak Types French (40%), American (60%)
Production Details The grapes were harvested by hand at 26-27 Balling at the end of March. After destalking and crushing, the juice was fermented for seven days on the skins in stainless-steel tanks at 25-27 C using a pump-over system. After malolactic fermentation, the wine was aged in wood for 18 months, using a combination of French (40%) and American (60%) first-, second- and third-fill barrels. The grapes came from vineyards planted in deep, red, decomposed granite and clay soils on a north-westerly slope at 100-150 m above sea level. The vines were grown under dryland conditions, trellised on a five-wire hedge system, and yielded 5 to 6 tons per hectare.
Tasting Notes
Palate: delicate spice, prune, plum, creamy mouthfeel
Food Pairing Mediterranean dishes, spicy lamb, meat casseroles, roasts, oxtail, South African barbeque
2010 Technical Specifications
Alcohol 14.0%
Residual Sugar 6.1 g/L
pH 3.69
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Soil Deep, Red, Decomposed granite and clay soils
Orientation North-Westerly
Harvest Dates end of March 2010
Fermentation Vessels Stainless Steel
Maceration 7 days
Oak Aging 18 months
Oak Types French (40%), American (60%)
Production Details The grapes were harvested by hand at 26-27 Balling at the end of March. After destalking and crushing, the juice was fermented for seven days on the skins in stainless-steel tanks at 25-27 C. After malolactic fermentation, the wine was aged in wood for 18 months, using a combination of French (40%) and American (60%) first-, second- and third-fill barrels. The grapes came from vineyards planted in deep, red, decomposed granite and clay soils on a north-westerly slope at 200-400 m above sea level. The vines were grown under dryland conditions, trellised on a five-wire hedge system, and yielded 5 to 6 tons per hectare.
Tasting Notes
Palate: delicate spice, prune, plum, creamy mouthfeel
Food Pairing Mediterranean dishes, spicy lamb, meat casseroles, roasts, oxtail, South African barbeque
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein