Technical Specifications
Alcohol 13.5%
Residual Sugar 3.35 g/L
pH 3.35
Total Acidity 5.83 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec
Cabernet Sauvignon40%
Merlot30%
Cabernet Franc20%
Petit Verdot5%
Malbec5%
Region Stellenbosch
Fermentation Vessels Open Fermentation Tanks, 300L Barrels
Maceration 3 days
Oak Aging 16 months
Barrel Size 300L barrels
Production Details All blocks were hand picked at optimum ripeness and stored overnight in a cold room before processing the next morning. Grapes were hand sorted and destemmed but not crushed. Whole berries were cold soaked for 72 hours before fermentation. Fermentation of all cultivars took around 15 days at 18-28C in open fermentation tanks with a planned pump-over and punch-down schedule. The Cabernet Sauvignon tank remained on skins for an extra 10 days before pressing. Malolactic fermentation took place in 300L barrels and the wine was oak matured for 16 months before the final cuvee was blended for bottling.
Tasting Notes
dark red fruit, black cherries, earthiness, sweet tobacco, Christmas cake, well-integrated tannin
Individual Vintages
Producer Information
Website
Address
Sir Lowry's Pass Road, Somerset West 7130, Western Cape, South Africa
Phone
+27 (0)21 200 2698
Email
Owner
Gabb family (Roger Gabb, Chairman; Rollo Gabb, MD)
Cellarmaster
Kaylin Willscott (Assistant Winemaker)