Technical Specifications
Alcohol 13.5%
Residual Sugar 3.1 g/L
pH 3.45
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Deep and well drained, Decomposed granite soils
Vine Age planted 2002
Maceration 19 days
Oak Aging 20 months
Oak Types French
Barrel Size barriques
Vegan Yes
Vegetarian Yes
Production Details Rigorous hand sorting of the grapes was done in the vineyard and after destemming to ensure only the very best quality grapes are used. Two days of pre-fermentation cold soak was followed by inoculation with cultured Bordeaux yeast. Extraction was done by gentle pump-overs and careful aerations during fermentation. The temperature was allowed to increase gradually to peak at 28° Celsius. Once the fermentation completed, maceration on the skins extended for a total of 19 days before pressing. The wine was tasted daily to monitor the evolution of the tannins and fruit. Maturation in new French oak barriques from selected coopers lasted 20 months. Regular rackings were done to aerate the wine and harmonise the tannins. Just when the time was right, as determined by the winemaker, The Garland was prepared for bottling.
Tasting Notes
Nose: crushed black berries, crushed red berries, chalky, tilled earth, graphite, dried Proteas, herbs, cedar, sweet wood spice
Palate: sweet juicy plums, violets, cinnamon, nutmeg, vanilla, sweet berry compote, fresh fine-grained tannins
Food Pairing flame-grilled mature rump steak, herb stuffed mushrooms, hearty tomato pasta, stews
▸ Sources (1)
Producer Information
Website
Address
Kromme Rhee Road, Stellenbosch District, Koelenhof, 7605
Phone
+27 (0)21 888 4940
Email
Owner
Malan Family (3rd generation)