Latest Technical Specifications · 2023
Alcohol 15.0%
Residual Sugar 2.28 g/L
pH 3.57
Total Acidity 5.47 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Pinotage
Classification W.O. Stellenbosch
Region Stellenbosch
Soil Oakleaf and hutton
Vine Age 25 years old
Fermentation Vessels Open fermenters
Maceration 4 days
Production Details Ten special barrels were selected. The wine spent four days in open fermenters, with the cap punched through by hand every two hours at 25–28°C; after malolactic fermentation it matured for 18 months in 30% new and 70% second-fill barrels.
Tasting Notes Dark red; plum and cherry aromas and flavors; cedar oak; balanced, with a long-lasting aftertaste
Food Pairing Roast duck breast or springbok fillet
Vintages
2023 Technical Specifications
Alcohol 15.0%
Residual Sugar 2.28 g/L
pH 3.57
Total Acidity 5.47 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Pinotage
Classification W.O. Stellenbosch
Region Stellenbosch
Soil Oakleaf and hutton
Vine Age 25 years old
Fermentation Vessels Open fermenters
Maceration 4 days
Production Details Ten special barrels were selected. The wine spent four days in open fermenters, with the cap punched through by hand every two hours at 25–28°C; after malolactic fermentation it matured for 18 months in 30% new and 70% second-fill barrels.
Tasting Notes Dark red; plum and cherry aromas and flavors; cedar oak; balanced, with a long-lasting aftertaste
Food Pairing Roast duck breast or springbok fillet
Sources: beyerskloof.co.za ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.82%
Residual Sugar 2.5 g/L
pH 3.59
Total Acidity 5.58 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinotage, Pinot Noir, Cinsaut
Pinotage34%
Pinot Noir33%
Cinsaut33%
Region Stellenbosch
Soil Klapmuts and wasbank
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 5 days
Oak Aging 12 months
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Used Oak Only Yes
Sulfites 106.0 ppm
Contains Added Sulfites Yes
Production Details Made in open fermenters, 4-6 days on skins at average temp of 26°C. Punching of cap every 2 hours to extract color and flavors. Malolactic fermentation in stainless steel tanks. Aged in third-fill French oak barrels for 12 months.
Producer Information
Website
Address
Beyerskloof, Koelenhof Road, R304, Stellenbosch, Western Cape 7605, South Africa
Phone
+27 21 865 2135
Owner
Beyers Truter
Cellarmaster
Anri Truter