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
Orientation North To North East, South West And East
Fermentation Vessels Stainless Steel Fermenters, Open Top Wooden Vats
Maceration 25 days
Oak Aging 18 months
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Barrel Size 225L barrels
Oak Toast Level Light
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. Temperature 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 45% is new. The 8 Cabernet blocks stretch from 350 to 550 metres above sea level.
Tasting Notes
Nose: cherry, plum, cacao, pencil shavings, dark berries
Palate: restrained ripeness, cherry, plum, cacao, tannic structure, slightly angular tannin structure
▸ Sources (1)
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