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
▸ Sources (1)
Producer Information
Website
Address
Habibi Farm, Valley Road, Elgin, 7180, South Africa
Phone
+27 (0) 82 334 8100
Email
Owner
David Curl
Cellarmaster
Jean Smit