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
▸ Sources (1)
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