Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $19.90Original ZAR 327.00≈ €17.71 · £14.96 | eikendal.com ↗ |
2022 Technical Specifications
Alcohol 14.26%
Residual Sugar 3.4 g/L
pH 3.68
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Up to 20 years if cellared correctly
Region Stellenbosch
Soil Koffieklip (coffee stone), Clay
Orientation West
Vine Age planted in 2004
Pressing Method Destemmed
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 14 days
Oak Aging 18 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Barrel Size 300L
Extended Maceration Yes
Serving Temperature 18-20°C · 64-68°F
Production Details The Stellenbosch vineyards were planted in 2004. The vineyards (Cabernet Sauvignon Clones 163 and 46) were planted in an east-west row direction. The planting is 1.2m x 2.4m in vertical shoot positioning with spur pruning. The canopy height is approximately 1.4m with vines approximately 40cm off the ground. Irrigation is restricted to produce grapes with concentrated characteristics. Sugar loading, berry aromatic sequence, PH and TA are used to determine phenolic ripeness and picking dates. The grapes were hand-picked into 18kg lug boxes to prevent crushing and to lower risk of contamination. The grapes were destemmed, hand-sorted and gently transferred to tank by conveyer not to extract harsh tannins. Cold soaking started, followed by spontaneous fermentation, after which it is inoculated with pure yeast to assure clean fermentation and create pure aromas and taste. 3-4 pumpovers per day combined with punch downs and oxygen sparge. After fermentation, structure was added to the wine with 2 weeks of extended maceration, followed by a gentle press to recover 650L per ton. The wine underwent malolactic fermentation in a tank and then racked to barrels for aging. The wine was then aged for 18 months in 300L oak barrels, 15% new oak used.
Tasting Notes
Nose: ripe berries, dark chocolate, spices, pencil shavings
Palate: silky tannins, fruitiness, delicate oak, lingering finish
Food Pairing Roasted Vegetable Tarts, Beef Short Ribs
Vintages
2012 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.53
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 20 years and beyond
Region Stellenbosch
Soil Koffieklip
Vine Age planted 2003
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 14 days
Oak Aging 16 months
Oak Types Burgundian, Bordeaux
Serving Temperature 18-20°C · 64-68°F
Production Details Planted in 2003 in an east-west row direction. Clone 163 is fruit driven and upfront, and Clone 46 is structured and serious. Trellised in a VSP system with planting 1.2m x 2.4m. Canopy height is approximately 1.4m with vines 40cm off the ground. Leaf removal on Clone 163 on both sides of the bunches and on Clone 46 only on the morning side is done to increase light intensity and fruit. Sugar loading and berry aromatic sequence are used to determine picking dates. Irrigation is managed via Leaf Water Potential determined by a pressure chamber. Koffieklip soil is approximately 1m in depth at the foot of the Helderberg mountain, 8km from False Bay. Picked by hand with berry sorting. Cold soaking lasted up to 14 days. Fermentations ran up to 40 days with one punch down by hand per day. Natural malolactic fermentation took place in barrel. Matured for up to 16 months in custom barrels from Bruno Lorenzon, Chassin, and Boutes, then blended and bottled with minimum filtration.
Producer Information
Website
Address
R44, Raithby, 7601, South Africa
Phone
+27 21 855 14 22
Email
Owner
Saager family
Cellarmaster
Aldert Nieuwoudt