2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 4 g/L
pH 3.58
Total Acidity 6.3 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Tinta Barocca
Tinta Barocca100%
Drinking Window 2022-2028
Region Stellenbosch
Soil Decomposed granite, Coffee stone
Harvest Dates late February
Vine Age planted 1971
Fermentation Vessels Open Top Fermenter, Oak Barrel
Oak Aging 17 months
Production Details Tinta Barocca from dryland bush vines on the slopes of the Paardeberg in the Swartland. The vines were planted in 1971 in decomposed granite with a portion of coffee stone, producing naturally low yields and concentrated fruit. The grapes are harvested by hand in the cool mornings of late February. The bunches are destalked and fermented in temperature controlled open top fermenters with punch downs four times a day. Malolactic fermentation takes place in barrel and the wine is aged in barrel for a total of 17 months.
Tasting Notes
Nose: raspberry, mulberry, aromatic spices
Palate: richness, structure, fine tannins, ripe tannins, creamy tannins, long finish
Food Pairing grilled meat, roasted meat, braised meat, game dishes
Sources: www.dornier.co.za ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.8 g/L
pH 3.65
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec, Merlot, Cabernet Franc
Cabernet Sauvignon59.5%
Petit Verdot11.5%
Malbec11.5%
Merlot11.5%
Cabernet Franc6%
Region Stellenbosch
Soil Red decomposed granite, High clay content
Fermentation Vessels Open Top Fermenter, Oak Barrel
Oak Aging 18 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French
Production Details The grapes are picked by hand, and the berries are sorted in the cellar to ensure that only the best fruit is used for the wine. The different varieties are fermented separately in open top fermenters, with pump overs performed four times daily. Malolactic fermentation takes place in barrel, and the wine spends a further 18 months maturing in French oak, a third of which is new. The wine is blended after maturation, which allows us to select the finest components for the final wine.
Tasting Notes
Nose: blackcurrant, liquorice
Palate: blackberry, cassis, dark cherry, cedar wood
Food Pairing lamb, venison, rare beef fillet, springbok carpaccio, beef stews with red wine and tomatoes, lamb stews with red wine and tomatoes, earthy vegetarian dishes
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.9 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, Petit Verdot, Malbec, Cabernet Franc, Merlot
Cabernet Sauvignon61.5%
Petit Verdot11.5%
Malbec11.5%
Cabernet Franc11.5%
Merlot4%
Region Stellenbosch
Soil Red decomposed granite, High clay content
Fermentation Vessels Open Top Fermenter, Oak Barrel
Oak Aging 18 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French
Production Details The grapes are picked by hand and sorted. Different varieties are fermented separately in open top fermenters with pump overs performed four times daily. Malolactic fermentation takes place in barrel. The wine spends a further 18 months maturing in French oak, a third of which is new. The wine is blended after maturation to select the finest components for the final wine.
Tasting Notes
Nose: blackcurrant, liquorice
Palate: blackberry, cassis, dark cherry, cedar
Food Pairing lamb, venison, rare beef fillet, springbok carpaccio, beef stews with red wine and tomatoes, lamb stews with red wine and tomatoes, earthy vegetarian dishes
Producer Information
Website
Phone
+27 (0)21 880 0557
Email
Owner
Jan and John Rupert