2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 3 g/L
pH 3.6
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Soil Oakleaf, Tukulu
Elevation 150.0 meters
Orientation North To North East, South West And East
Sites Blend from 3 areas within the estate's 8 Cabernet blocks
Fermentation Vessels Stainless Steel Fermenters, Open Top Wooden Vats
Maceration 25 days
Oak Aging 18 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225L barrels
Production Details Cool autumn weather in 2019 arrived early and lingered into winter, ensuring a long, uninterrupted dormancy for the vines. Winter rainfall was sufficient, if not above average, while August—typically one of the coldest months—brought unseasonably warm temperatures, prompting early budbreak. The steady warmth of early spring led to excellent flowering and berry set, followed by a cool, dry early summer, with occasional, much-needed rainfall replenishing the soils. From mid-January to late March, the Cabernet Sauvignon ripening period was defined by dry conditions and moderate temperatures, allowing the grapes to achieve full maturity on the vine. Selective picking and hand sorting of grapes ensured that only the best grapes end up in the fermentation tank. During fermentation, the must was pumped over in stainless steel fermenters and punched down in open-top wooden vats. The total time on the skins before pressing can be up to 25 days. The wine was then matured for up to 18 months in French oak 225L barrels, of which up to 80% is new.
Tasting Notes
Nose: plum, black currant, toasted tobacco, cloves
Palate: sweet fruit
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.5 g/L
pH 3.7
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window now or cellar for 3-5 years
Region Stellenbosch
Soil Oakleaf, Tukulu
Elevation 150.0 meters
Orientation North To North East, South West And East
Sites Blend from 3 areas within the estate's 8 Cabernet blocks
Fermentation Vessels Stainless Steel Fermenters, Open Top Wooden Vats
Maceration 25 days
Oak Aging 18 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225L barrels
Production Details Skyfall is a blend made from 3 areas, within the 8 blocks on the farm, which produce the best grapes. The 2 highest planted blocks, enjoying the longest sunshine hours per day, produce wines with bright berry fruit flavours and supple tannins. Midway down, is an easterly slope vineyard which produces densely structured wines. Together they are blended and bottled as Skyfall. The mild winter of 2018 was marked by good rainfall, which was welcomed after the preceding four winters of drought. The growing season became a mosaic of inconsistent weather patterns. Big temperature fluctuations from early spring continuing through the end of November, and higher than average rainfall, hampered even budbreak, shoot growth and berry set. These challenges resulted in considerable crop reductions and uneven budbreak. The cool and rainy month of March slowed down the ripening of the Cabernet Sauvignon, so patience was needed, to wait for fully ripened grapes before harvesting. Selective picking and hand sorting of grapes ensured that only the best grapes end up in the fermentation tank. During fermentation, the must was pumped over in stainless steel fermenters and punched down in open-top wooden vats. The total time on the skins before pressing can be up to 25 days. The wine was then matured for up to 18 months in French oak 225L barrels, of which up to 80% is new.
Tasting Notes
Nose: antique cedar
Palate: sweet tobacco, fresh rosemary, black fruit, plum cassis
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.5 g/L
pH 3.7
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Soil Oakleaf, Tukulu
Elevation 150.0 meters
Orientation North To North East, South West And East
Sites Blend from 3 areas within the estate's 8 Cabernet blocks
Fermentation Vessels Stainless Steel Fermenters, Open Top Wooden Vats
Maceration 25 days
Oak Aging 18 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225L barrels
Production Details The drought of the last few years continued late into autumn and only 80% of the hoped for rainfall was received in the winter of 2018. Spring came early and was warm. Temperate fluctuations and above average rain (although welcomed) during flowering and berry set, caused uneven berry and bunch sizes. Cool nights during the ripening period helped good color and flavor development. The somewhat uneven ripening was combatted with extra rigorous handpicking and sorting during this challenging season. Selective picking and hand sorting of grapes ensured that only the best grapes end up in the fermentation tank. During fermentation, the must was pumped over in stainless steel fermenters and punched down in open top wooden vats. Total time on the skins before pressing can be up to 25 days. The wine was then matured for up to 18 months in French oak 225L barrels, of which up to 80% is new.
Tasting Notes
Nose: ripe plum, cinnamon, nutmeg spice
Palate: dark chocolate shavings, sweet berry compote, vanilla pod, cedar
Producer Information
Website
Address
Helshoogte Pass, Banhoek Valley, Stellenbosch, 7600, South Africa
Phone
+27 21 885 1013
Email
Owner
Rose and Michael Jordaan
Cellarmaster
Ronell Wiid