2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.46
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc
Cabernet Sauvignon50%
Cabernet Franc50%
Region Stellenbosch
Soil Deep hutton soil, Rocky decomposed granite soil
Elevation 300.0 meters
Orientation South-West, North To North-West
Brix at Harvest 25.0°
Vine Age Cabernet Franc: 26 years old, Cabernet Sauvignon: 14 years old
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Second Fill Oak100%
Oak Types French
Production Details The Cabernet Franc grapes were hand harvested at 25 Balling in mid-March 2022 and the Cabernet Sauvignon grapes at 25 Balling in late March 2022. Grapes were vinified separately and fermentation took place in stainless steel tanks at 25C. The pump over method was used to ensure maximum extraction of colour and tannins. The wines were pressed after 14-20 days. After malolactic fermentation it was racked off the lees. The Cabernet Sauvignon component was in 100% new French oak barrels and the Cabernet Franc component was in 100% second-fill French oak barrels for 18 months.
Tasting Notes
Palate: ripe blackberry, plum, red cherry, seasoned tannins, cedar, graphite, savoury umami core
Food Pairing lamb chops with rosemary, garlic, and red wine jus, wild mushroom risotto, aged Gouda, matured Cheddar, char-grilled steak
2021 Technical Specifications
Alcohol 14.2%
Residual Sugar 3 g/L
pH 3.55
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc
Cabernet Sauvignon70%
Cabernet Franc30%
Region Stellenbosch
Soil Hutton, Rocky, Decomposed granite
Elevation 300.0 meters
Orientation South-West, North To North-West
Vine Age Cabernet Franc: 25 years old, Cabernet Sauvignon: 13 years old
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Second Fill Oak100%
Oak Types French
Bottling Date late 2022
Unfined Yes
Unfiltered Yes
Production Volume 500 bottles
Bottles500
Production Details The Cabernet Franc grapes were hand harvested at 24 Balling in late March 2021 and the Cabernet Sauvignon grapes at 25 Balling in late March 2021. Grapes were vinified separately and fermentation took place in stainless steel tanks at 25C. The pump over method was used to ensure maximum extraction of colour and tannins. The wines were pressed after 14-20 days. After malolactic fermentation it was racked off the lees, the Cabernet Sauvignon component was in 100% new French oak barrels and the Cabernet Franc was in 100% 2nd fill French oak barrels for 18 months. The wine was blended without fining and received a light filtration before it was bottled in late 2022.
Tasting Notes
Palate: Finely etched, long and savoury with black berries, ripe cherries and graphite undertones. The tannins are velvety with tailored opulence and layers of complexity.
Food Pairing sautéed pork chops served with fennel, Fillet steak Tagliata, rich and flavourful pappardelle pasta and parmigiano cheese
2015 Technical Specifications
Alcohol 14.8%
Residual Sugar 3.4 g/L
pH 3.55
Total Acidity 5.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Franc, Cabernet Sauvignon
Cabernet Franc50%
Cabernet Sauvignon50%
Region Stellenbosch
Soil Hutton soil, Rocky, Decomposed granite soil
Elevation 400.0 meters
Orientation West-Facing, North To North-West Facing
Vine Age 19 years, 22 years
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 10 days
Oak Aging 24 months
Oak Types French
Barrel Size 300-litre
Oak Toast Level Medium
Bottling Date mid 2014
Unfined Yes
Production Volume 2,900 bottles
Bottles2,900
Production Details The grapes were hand-harvested at 24° to 25° Balling. Fermentation took place in stainless steel tanks at 25° to 27°C. The pump-over method was used to ensure maximum extraction of colour. The wine was separated from the skins after 10 days and was racked twice in stainless steel tanks. After malolactic fermentation, the Cabernet Franc was transferred to new 300-litre medium-toasted, fine grain French oak barrels for 24 months. The Cabernet Sauvignon was transferred into 300-litre new medium toast French oak barrels for 24 months. The wine was blended without fining and received a light filtering before it was bottled on mid 2014.
Tasting Notes
Nose: Dark fruit Cabernet Sauvignon, elegant red fruit Cabernet Franc, integrated wood spice
Palate: Powerful elegance, well balanced fruit, structure, acidity
Food Pairing sautéed pork chops with fennel, wild-mushroom ragù with pappardelle pasta and parmigiano cheese
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein