2023 Technical Specifications
Alcohol 13.38%
Residual Sugar 1.8 g/L
pH 3.62
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Granitic outcrops, Laterite, Decomposed granitic topsoil
Orientation Southeastern, Northeast
Harvest Dates March 10-16, 2023
Brix at Harvest 24.5°
Sites Helderberg, Vlottenburg
Grape Clone CS337, CS46
Vine Age planted 2001
Fermentation Vessels Concrete Fermenter, Oak Barrique, Oak Vat
Pressing Method Destemmed
Maceration 3 days
Oak Aging 18 months
Bottle Aging 10 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak, Austrian oak
Barrel Size 2000L conical Austrian oak vats
Bottling Date September 12, 2024
Production Details A series of batches were hand-harvested between 10 and 16 March, at 24.5–25.0˚B. Bunches were de-stemmed and gravity-fed into tulip-shaped concrete fermenters, where whole berries were cold soaked for three days before primary fermentation commenced. Fermentation temperatures peaked at 28˚C, with pump-overs taking place 2–3 times per day. Spontaneous malolactic conversion took place in 40% new French oak barriques. The wine was racked twice: once at 11 months (when it transferred to 2000L conical Austrian oak vats) and again two weeks before bottling. The wine spent a total of 18 months in oak to gradually enhance clarity and stability, removing the need for any fining. It then spent a further 10 months in bottle prior to release.
Tasting Notes
Nose: blackcurrant, blueberry, maraschino cherry, graphite, fresh fennel
Palate: blackcurrant, blueberry, cherry-skin tannins, cherry fruit, fennel, aniseed spice
2022 Technical Specifications
Alcohol 14.17%
Residual Sugar 1.7 g/L
pH 3.64
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window within 5 years of vintage but, with careful cellaring, will continue to evolve and improve for more than a decade.
Region Stellenbosch
Soil Granitic, Laterite, Gravelly, Clay
Orientation Southeastern, West, Northeast
Harvest Dates March 21-24, 2022
Brix at Harvest 24.5°
Sites Helderberg, Bottelary, Vlottenburg
Grape Clone CS337, CS46
Vine Age planted 2001
Fermentation Vessels Concrete Fermenter, Oak Barrique, Oak Vat
Pressing Method De-Stemmed
Maceration 3 days
Oak Aging 20 months
Bottle Aging 10 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak, Austrian oak
Barrel Size 2000L conical Austrian oak vats
Bottling Date December 2, 2023
Production Details A series of batches were hand-harvested between 21st and 24th March, 2022, at 24.5 - 25.0˚B. Bunches were de-stemmed and gravity-fed into tulip-shaped concrete fermenters, where whole berries were cold-soaked for 3 days, before primary fermentation commenced. Fermentation temperatures peaked at 28˚C, with pump-overs taking place 2-3 times per day. Spontaneous malolactic conversion took place in French oak barriques (of which 50% were new oak). The wine was racked twice; once at 11 months (when the wine transferred to 2000L conical Austrian oak vats), and again 2 weeks before bottling. The wine spent a total of 20 months in oak to gradually enhance clarity and stability, removing the need for any fining. The wine spent a further 10 months in bottle prior to release. Total production: 4,350 x 750ml and 110 x 1.5L.
Tasting Notes
Nose: black fruit, cassis, blueberry, pencil shavings, nutmeg, cardamom, vanilla spice, violet floral notes
Palate: blackcurrant, juicy cherry, blueberry, regal tannins, savoury sage notes, chalk dust
2020 Technical Specifications
Alcohol 14.73%
Residual Sugar 2.2 g/L
pH 3.7
Total Acidity 5.3 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window within five years of vintage but, with careful cellaring, will continue to evolve and improve for more than a decade
Region Stellenbosch
Soil Granitic outcrops, Laterite, Decomposed granitic topsoil, Gravelly soils, Clay
Orientation South-Eastern, West, Northeast
Harvest Dates March 3-10, 2020
Brix at Harvest 25.3°
Sites Helderberg, Bottelary, Vlottenburg
Grape Clone CS337, CS46
Vine Age planted 2001
Fermentation Vessels Concrete Fermenter, Oak Barrique, Oak Vat
Malolactic Fermentation 100%
Oak Aging 22 months
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French oak, Austrian oak
Barrel Size 2000L conical Austrian oak vats
Bottling Date January 21, 2022
Production Details A series of batches were hand-harvested between 3 and 10 March, 2020, at 25.3-26.0°B. Bunches were de-stemmed and gravity fed into tulip-shape concrete fermenters, where whole berries were cold soaked for three days, before primary ferment commenced. Fermentation temperatures peaked at 28°C, with pump-overs taking place 2-3 times per day. Spontaneous malolactic conversion took place in 60% new French oak barriques. The wine was racked twice; once at 11 months (when the wine transferred to 2000L conical Austrian oak vats) and again two weeks before bottling. The wine spent a total of 22 months in oak to gradually enhance clarity and stability, and to avoid the need for fining. Total production: 3,190 x 750ml and 100 x 1,500ml.
Tasting Notes
Nose: iron filings, cassis, dark plums, dried herbs, rosemary, bay leaf, cedar spice
Palate: red cherries, blackcurrants, ripe plums, crushed velvet, graphite-toned acidity, black cherries
2019 Technical Specifications
Alcohol 14.62%
Residual Sugar 2.2 g/L
pH 3.78
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window within five years of vintage but, with careful cellaring, will continue to evolve and improve for more than a decade.
Region Stellenbosch
Soil Granitic outcrops, Laterite, Decomposed granitic topsoil, Gravelly soils, Clay
Orientation South-Eastern, West, Northeast
Harvest Dates March 20-22, 2019
Brix at Harvest 24.9°
Sites Helderberg, Bottelary, Vlottenburg
Grape Clone CS337, CS46
Vine Age planted 2001
Fermentation Vessels Open Top Tank, Oak Barrique, Oak Foudre
Oak Aging 22 months
Oak Types French
Barrel Size 1000-litre foudres
Bottling Date February 1, 2021
Production Details A series of batches were hand-harvested between 20 and 22 March 2019 at 24.9-25.9°B. Smaller open-top tanks were used for primary fermentation, where pump-overs take place 2-3 times per day. After spontaneous fermentation commenced, pigeage was performed where needed. Fermentation temperatures peaked at 28°C. Spontaneous malolactic conversion and maturation take place in new French oak barriques, as well as in 1000-litre foudres. The wine spends 22 months in oak to gradually enhance the clarity and stability of the wine, and to avoid the need for fining. The wine is racked twice; once at 12 months, and again two weeks before bottling. Total production: 2,699 x 750ml and 50 x 1500ml.
Tasting Notes
Nose: cassis, green herbs, pencil shavings, spice, smoke
Palate: plummy, redcurrant-driven, cassis, granitic seam
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2436245 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Habibi Farm, Valley Road, Elgin, 7180, South Africa
Phone
+27 (0) 82 334 8100
Owner
David Curl
Cellarmaster
Jean Smit