Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $13.69Original ZAR 225.00≈ €12.18 · £10.29 | shop.edgebaston.co.za ↗ |
2022 Technical Specifications
Alcohol 14.08%
Residual Sugar 3.2 g/L
pH 3.61
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon88%
Petit Verdot12%
Region Stellenbosch
Harvest Dates Late February - Early March 2022
Sites Four Cabernet Sauvignon clones from different Stellenbosch sites
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak60%
Third Fill Oak20%
Oak Types French oak
Barrel Size 300L French oak barrels
Fining Agents pea protein
Vegan Yes
Vegetarian Yes
Production Details Hand-picked fruit was fermented in stainless steel tanks. Traditional punch-downs every 6 hours and remontage were used for extraction, followed by 2 to 3 weeks on skins before gentle pressing. The wine matured for 18 months in 300L French oak barrels, then was blended in tank before bottling. Pea protein fining was followed by cross-flow filtration.
Tasting Notes
Nose: cassis, blackcurrant, fresh mint, red berry fruit, mocha, vanilla oak
Palate: firm structured tannins, long finish
2021 Technical Specifications
Alcohol 14.04%
Residual Sugar 2.2 g/L
pH 3.61
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon93%
Petit Verdot7%
Region Stellenbosch
Sites Four Cabernet Sauvignon clones from different Stellenbosch sites
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak60%
Third Fill Oak20%
Oak Types French oak
Barrel Size 300L French oak barrels
Fining Agents pea protein
Vegan Yes
Vegetarian Yes
Production Details Hand-picked fruit was fermented in stainless steel tanks. Traditional punch-downs every 6 hours and remontage were used for extraction, followed by 2 to 3 weeks on skins before gentle pressing. The wine matured for 18 months in 300L French oak barrels, then was blended in tank before bottling. Pea protein fining was followed by cross-flow filtration.
Tasting Notes
Nose: cassis, blackcurrant, fresh mint, red berry fruit, mocha, vanilla oak
Palate: firm structured tannins, long finish
Critics Ratings James Suckling: 91
James Suckling91
Gilbert & Gaillard International Challenge88
2020 Technical Specifications
Alcohol 14.24%
Residual Sugar 2.1 g/L
pH 3.69
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc
Cabernet Sauvignon90%
Petit Verdot6%
Cabernet Franc4%
Region Stellenbosch
Soil Malmesbury shale on deep red clay
Sites Four Cabernet Sauvignon clones from different Stellenbosch sites
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 28 days
Oak Aging 14 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak60%
Third Fill Oak20%
Oak Types French oak, Nevers, Allier
Barrel Size 300L French oak barrels
Oak Toast Level Medium
Extended Maceration Yes
Fining Agents pea protein
Vegan Yes
Vegetarian Yes
Production Details Hand-picked fruit was fermented in stainless steel tanks with traditional punch-downs every 4 hours. The wine spent 4 weeks on skins before gentle pressing, then 14 months in barrel: 20% new French oak from Nevers and Allier with medium toast, 60% second-fill 300L French oak, and 20% third-fill French oak. Pea protein fining was followed by X-Flow filtration before bottling.
Tasting Notes
Nose: cassis, blackcurrant, fresh mint, mocha, vanilla oak
Palate: firm structured tannins, long finish, minty herbaceousness
2019 Technical Specifications
Alcohol 14.75%
Residual Sugar 3.2 g/L
pH 3.55
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc
Cabernet Sauvignon90%
Petit Verdot6%
Cabernet Franc4%
Region Stellenbosch
Soil Malmesbury shale on deep red clay
Harvest Dates Late February - Early March 2019
Sites Four Cabernet Sauvignon clones from different Stellenbosch sites
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Soft Pneumatic Press
Maceration 7 days
Oak Aging 14 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak60%
Third Fill Oak20%
Oak Types French oak, Nevers, Allier
Barrel Size 300L French oak barrels
Oak Toast Level Medium
Fining Agents Vegecol
Production Details Hand-picked fruit was sorted before destemming into 70 to 100 hl fermentation tanks. Remontage was carried out twice daily, with maceration between 7 and 14 days depending on tank flavor development. The wine was softly pressed in a pneumatic press, then moved to barrel for malolactic fermentation and maturation. The Petit Verdot and Cabernet Franc components were blended after 8 months, followed by a further 6 months in barrel. The oak program was 20% new French oak from Nevers and Allier with medium toast, 60% second-fill 300L French oak, and 20% third-fill French oak.
Tasting Notes
Nose: cassis, blackcurrant, fresh mint, mocha, vanilla oak
Palate: firm structured tannins, long finish, minty herbaceousness
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2226808 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
P.O. Box 2033, Dennesig, 7601, South Africa
Phone
+27 83 263 4353
Email
Owner
David Finlayson
Cellarmaster
Pieter van der Merwe