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
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein