2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.7 g/L
pH 3.51
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 5 to 15 years from vintage
Region Stellenbosch
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Extended Maceration Yes
Production Details The vineyards were given a green harvest at véraison to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, transported to the cellar, destemmed and lightly crushed. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malolactic fermentation. Barrel ageing: 18 months in 40% new French oak, balance older French oak.
Tasting Notes
Palate: vibrant plum, red fruit character, round tannins, layered, complex finish
fresh plum, olive tapenade, subtle cedarwood, cigarbox
Food Pairing crispy panko-crusted pork served with a tangy mustard cream sauce, roasted tomato pasta with fresh basil and Parmesan, juicy beef burger layered with sharp cheddar
Critics Ratings Tim Atkin: 93
Tim Atkin93
James Suckling90
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.8 g/L
pH 3.45
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Drinking Window 5 to 15 years from vintage
Region Stellenbosch
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Extended Maceration Yes
Production Details The vineyards were given a green harvest at véraison to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, transported to the cellar, destemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malolactic fermentation. Barrel aging for 18 months in French oak, 40% new.
Tasting Notes
deep ruby red, smoky nose, striking red fruits, liquorice, silky smooth palate, taut tannins, tart cherries, vanilla, savoury undertone
Food Pairing crispy panko-crusted pork with tangy mustard cream sauce, roasted tomato pasta with fresh basil and Parmesan, juicy beef burger layered with sharp cheddar, smoky bacon, and a hint of truffle aioli
Critics Ratings Tim Atkin: 93
Tim Atkin93
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.7 g/L
pH 3.39
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window 5 - 15 years from vintage
Region Stellenbosch
Oak Aging 14 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Extended Maceration Yes
Production Details The vineyards were given a green harvest at véraison to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, transported to the cellar, destemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malolactic fermentation. Barrel ageing: 14 months in French oak, 40% new.
Tasting Notes
ripe red fruits, delicate botanical notes, cranberry, plums, blackcurrants, vanilla, silky tannins, lingering finish
Food Pairing panko crumbed pork with mustard cream sauce, roasted tomato pasta, juicy hamburger with cheddar cheese topping
Critics Ratings Tim Atkin: 93
Tim Atkin93
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.5 g/L
pH 3.51
Total Acidity 5.97 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 5-15 years from vintage
Region Stellenbosch
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Extended Maceration Yes
Production Details The vineyards were given a green harvest at véraison to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, transported to the cellar, destemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malolactic fermentation.
Tasting Notes
cranberries, raspberries, liquorice, fynbos aromas, red berry characteristics, earthiness
Food Pairing panko crumbed pork with mustard cream sauce, roasted tomato pasta, juicy hamburger with cheddar cheese topping
Critics Ratings Tim Atkin: 93
Tim Atkin93
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.62 g/L
pH 3.45
Total Acidity 5.72 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot
Merlot100%
Drinking Window 10-20 years from vintage
Region Stellenbosch
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Extended Maceration Yes
Production Details The vineyards were given a green harvest at véraison to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, de-stemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malolactic fermentation.
Tasting Notes
Ripe, dark plums, chocolate on the nose, damp forest floor whiffs, clove spices, plush palate, plum note carries through, hints of cinnamon, fine grained tannins
Food Pairing Panko crumbed pork with mustard cream sauce, roasted tomato pasta, juicy hamburger with cheddar cheese topping
Critics Ratings Tim Atkin: 93
Tim Atkin93
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.9 g/L
pH 3.48
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot
Merlot100%
Drinking Window 10 - 20 years from vintage
Region Stellenbosch
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Extended Maceration Yes
Production Details The vineyards were given a green harvest at véraison to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, de-stemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malolactic fermentation.
Tasting Notes
Nose: rhubarb, dark chocolate
Palate: plums, dark chocolate, silky soft tannins
Food Pairing panko crumbed pork with mustard cream sauce, roasted tomato pasta, juicy hamburger with cheddar cheese topping
2016 Technical Specifications
Alcohol 14.6%
Residual Sugar 2.8 g/L
pH 3.51
Total Acidity 5.6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Drinking Window 10-15 years from vintage
Region Stellenbosch
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Second Fill Oak40%
Oak Types French
Extended Maceration Yes
Production Details The vineyards were given a green harvest at verraision to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, de-stemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malo-lactic fermentation.
Tasting Notes
Nose: mint, dried herbs
Palate: silky tannins, elegant long finish
red fruit, dried plum, cranberries
Food Pairing panko crumbed pork with mustard cream sauce, roasted tomato pasta, juicy hamburger with cheddar cheese topping
Critics Ratings Michelangelo Awards: Gold Medal 2019
Michelangelo AwardsGold Medal 2019
Tim Atkin93 points
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2218924 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
PO Box 12756, Die Boord, 7613, Stellenbosch, South Africa
Phone
+27 21 865 2541
Owner
Mackenzie Family (since 1987)
Cellarmaster
Reynie Oosthuizen