Technical Specifications
Alcohol 14.5%
Residual Sugar 2 g/L
pH 3.62
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon47%
Merlot37%
Cabernet Franc16%
Drinking Window at least 10 years ageing potential
Region Stellenbosch
Soil Deep hutton and clovelly (decomposed granite)
Elevation 180.0 meters
Orientation S-Facing
Harvest Dates Merlot and Cab Franc: End of February, Cab Sauv: Mid March
Brix at Harvest 24.0°
Vine Age Average 28 years
Maceration 10 days
Oak Aging 18 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Second Fill Oak20%
Oak Types French
Barrel Size 225L
Production Details Varietals fermented separately at 26C. Maceration on skins for 10 days. Maturation for 18 months in 225L French oak barrels, 80% new and 20% second fill.
Tasting Notes
Nose: cassis, raspberry, cedar, spice
Palate: silky, well-balanced, fine tannins, long, concentrated fruit
Food Pairing fillet of beef with a cream-based (mustard/black mushroom) or Bérnaise sauce, rack or slow roasted leg of lamb with a rosemary crust, gemsbok/kudu rump steak with a creamy wholegrain mustard sauce
▸ Sources (1)
Producer Information
Website
Address
Stellenboschkloof Road, Vlottenburg, Western Cape, South Africa
Phone
+27 21 881 3815
Email
Owner
Van Velden family
Cellarmaster
David van Velden