2020 Technical Specifications
Alcohol 14.63%
Residual Sugar 3.4 g/L
pH 3.55
Total Acidity 6.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Petit Verdot
Petit Verdot100%
Drinking Window Ready to drink now, cellars well for at least 8 years
Region Stellenbosch
Soil Clay-rich loam, Granite-based soils
Fermentation Vessels Oak Barrel
Oak Aging 18 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French Oak
Production Details 6 tons/ha yield. Hand-sorted grapes. Two days cold maceration. Alcoholic fermentation ~10 days with pump-overs every 4 hours. Malolactic fermentation 3 weeks in barrels. Total 18-month maturation in French oak (70% first-fill). Racked twice. Total production: 7,800L. Bottled December 2021.
Tasting Notes
Nose: perfume, red berries, cranberries, sweet spice, black olives, aniseed
Palate: plums, dark cherries, rich, juicy
Food Pairing hearty red meats, aged cheese
2019 Technical Specifications
Alcohol 13.71%
Residual Sugar 3.26 g/L
pH 3.42
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Petit Verdot
Petit Verdot100%
Drinking Window now, but will cellar well for at least eight years
Region Stellenbosch
Fermentation Vessels Oak Barrel
Maceration 2 days
Oak Aging 18 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French oak
Bottling Date December 2020
Production Details Grapes were harvested optimally ripe and hand sorted in the cellar to ensure only the best fruit is used for fermentation. After two days of cold maceration the juice was inoculated with a selected yeast strain. Alcoholic fermentation lasted approximately six days and during this time was pumped over every five hours. Wine was racked off the skins, settled and transferred to barrels where malolactic fermentation took place for three weeks. The wine was then racked and cleaned, and returned to barrels. After 12 months, the best wines were selected to mature for an additional six months. In total during the 18-month maturation period the wine was racked twice. This wine is truly about selecting the best-of-the-best.
Tasting Notes
Nose: perfume notes, cranberries, sweet spice, black olives, aniseed
Palate: plums, dark cherries, grippy tannin structure
Food Pairing hearty red meats, aged cheese
2018 Technical Specifications
Alcohol 14.34%
Residual Sugar 2.91 g/L
pH 3.45
Total Acidity 6.16 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Petit Verdot
Petit Verdot100%
Drinking Window now, but will also cellar well for five to eight years
Region Stellenbosch
Fermentation Vessels Oak Barrel
Maceration 2 days
Oak Aging 18 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French oak
Bottling Date November 2019
Production Details Grapes were harvested optimally ripe and hand sorted in the cellar to ensure only the best fruit is used for fermentation. After two days of cold maceration the juice was inoculated with a selected yeast strain. Alcoholic fermentation lasted approximately six days and during this time was pumped over every five hours. Wine was racked off the skins, settled and transferred to barrels where malolactic fermentation took place for three weeks. The wine was then racked and cleaned, and returned to barrels. After 12 months, the best wines were selected to mature for an additional six months. In total during the 18-month maturation period the wine was racked twice. This wine is truly about selecting the best-of-the-best.
Tasting Notes
Nose: perfume notes, cranberries, sweet spice, black olives, aniseed
Palate: rich, juicy, prominent fruit sweetness, grippy tannin structure
Food Pairing hearty red meats, aged cheese
2016 Technical Specifications
Alcohol 13.75%
Residual Sugar 2.74 g/L
pH 3.45
Total Acidity 5.87 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Petit Verdot
Petit Verdot100%
Drinking Window Ready to drink now, cellars well for at least 8 years
Region Stellenbosch
Soil Clay-rich loam with table mountain sandstone, Granite and malmesbury shale origins
Sites stellenbosch, walker_bay, robertson
stellenbosch47%
walker_bay27%
robertson26%
Fermentation Vessels Oak Barrel
Oak Aging 18 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French Oak
Sulfites 46/111 ppm
Fining Agents CUSO4 (copper sulfate) and SO2 (sulfur dioxide)
Production Details 8 tons/ha yield. Hand-sorted grapes. Two days cold maceration. Alcoholic fermentation ~6 days with pump-overs every 5 hours. Malolactic fermentation 3 weeks in barrels. Total 18-month maturation in French oak (70% first-fill). Racked twice. Total production: 4,480L. Bottled November 2017.
Tasting Notes
Nose: sweet spice, dark cherries, black olives, violets
Palate: rich, juicy, prominent fruit sweetness
Food Pairing hearty red meats, aged cheese
Producer Information
Website
Address
La Concorde, 57 Main Rd, Paarl, 7646, South Africa
Phone
+27 (0)21 807 3911
Email
Owner
KWV (Cooperative)