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