Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ZAR 420.00≈ $25.81 · €22.47 · £19.26 | www.briceandburnett.co.za ↗ |
Latest Technical Specifications · 2024
Alcohol 13.4%
Residual Sugar 1.8 g/L
pH 3.56
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Stellenbosch
Soil Decomposed granite, Koffieklip
Natural Yeast Yes
Maceration 28 days
Oak Aging 11 months
Oak Types French oak
Production Details The wine comprises fruit from two separate vineyard parcels, planted in 2004 and 2008 respectively. The grapes from each vineyard are harvested and vinified separately, and the resulting wines are blended only shortly before bottling. Both vineyards are planted on decomposed granite soils with a top layer rich in Koffieklip. The 2004 vineyard, planted to a Loire clone, underwent 100% whole-bunch fermentation and contributed 20% to the final blend. The second vineyard was fully destemmed and spent four weeks on the skins during this vintage, with only one punch-down performed per day. After pressing, the two parcels underwent malolactic fermentation separately in barrel. The wines were blended after 11 months in barrel and bottled immediately thereafter. No enzymes or commercial yeast were used in the winemaking process. The wine was aged in 2nd and 3rd fill French oak barrels.
Tasting Notes
Nose: pencil shavings, graphite, red fruit, black fruit, black tea
Palate: focused, tight, chalky tannins
Food Pairing lamb tjops
Vintages
2024 Technical Specifications
Alcohol 13.4%
Residual Sugar 1.8 g/L
pH 3.56
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Stellenbosch
Soil Decomposed granite, Koffieklip
Natural Yeast Yes
Maceration 28 days
Oak Aging 11 months
Oak Types French oak
Production Details The wine comprises fruit from two separate vineyard parcels, planted in 2004 and 2008 respectively. The grapes from each vineyard are harvested and vinified separately, and the resulting wines are blended only shortly before bottling. Both vineyards are planted on decomposed granite soils with a top layer rich in Koffieklip. The 2004 vineyard, planted to a Loire clone, underwent 100% whole-bunch fermentation and contributed 20% to the final blend. The second vineyard was fully destemmed and spent four weeks on the skins during this vintage, with only one punch-down performed per day. After pressing, the two parcels underwent malolactic fermentation separately in barrel. The wines were blended after 11 months in barrel and bottled immediately thereafter. No enzymes or commercial yeast were used in the winemaking process. The wine was aged in 2nd and 3rd fill French oak barrels.
Tasting Notes
Nose: pencil shavings, graphite, red fruit, black fruit, black tea
Palate: focused, tight, chalky tannins
Food Pairing lamb tjops
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.8 g/L
pH 3.64
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Stellenbosch
Soil Decomposed granite, Koffieklip
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 56 days
Oak Aging 10 months
Oak Types French
Barrel Size 500L
Production Details The wine is made up of two parcels, one vineyard planted in 2004 and the other in 2008. The fruit is picked and vinified separately and only blended before bottling. Both vineyards are planted on decomposed granite with Koffieklip in the top layer of soil. The vineyard planted in 2004 is one of the few Loire Clone Cabernet Franc vineyards available. We use 100% whole bunch fermentation on this portion, and it makes up 25% of the final blend. The other vineyard was 100% destemmed and spent 8 weeks on the skins of the grapes this vintage. Only one punch down was done per day to keep the wine healthy. After pressing, the two parcels underwent malolactic fermentation in barrel on their own. The two components were blended after 10 months in barrel and bottled right after. No enzymes or commercial yeast was used in making the wines. 45% of the wine was aged in concrete and the rest in 500L old French oak barrels.
Producer Information
Website
Address
5 Pieter Hugo Rd, Southern Paarl, 7646, South Africa
Phone
+27 (0)82 093 8091
Owner
Lukas &
Roxanne Van Loggerenberg
Roxanne Van Loggerenberg
Cellarmaster
Lukas van Loggerenberg