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