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
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein