2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.4 g/L
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec, Cabernet Franc
Cabernet Sauvignon87%
Petit Verdot10%
Malbec2%
Cabernet Franc1%
Region Stellenbosch
Soil Decomposed granite, Iron-rich red soils
Elevation 200.0 meters
Orientation South East And North West
Harvest Dates early March (Malbec & Cabernet Franc), mid-March (Cabernet Sauvignon & Petit Verdot)
Brix at Harvest 24.0°
Vine Age 22-32 years
Natural Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 300l
Unfined Yes
Unfiltered Yes
Production Details The grapes for this wine are from 4 different Cabernet vineyards and our best Petit Verdot, Malbec and Cabernet Franc vineyards, all at a range of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Malbec & Cabernet Franc grapes were picked early March, and the Cabernet Sauvignon and Petit Verdot grapes were harvested in mid-March. After being cold-soaked for a couple of days the juice underwent fermentation with the natural yeasts for about 10 days on the skins. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 20% were new. Bottled with no fining and without filtration after 20 months barrel maturation.
Certifications Ecocert
Tasting Notes
blackberry, tea-leaf, cedar, dark fruit, mocha
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.7 g/L
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc
Cabernet Sauvignon86%
Petit Verdot7%
Cabernet Franc7%
Region Stellenbosch
Soil Decomposed granite iron-rich red soils
Elevation 200.0 meters
Orientation South East And North West
Harvest Dates mid-March
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age Cabernet Sauvignon & Cabernet Franc 20-30 years at harvest; Petit Verdot 17 years
Natural Yeast Yes
Maceration 10 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300L
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details The grapes for this wine are from decomposed granite soils typical of the hillsides in Stellenbosch. The soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The grapes were harvested in mid-March. After being cold-soaked for a couple of days the juice underwent fermentation with the natural yeasts for about 10 days on the skins. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300L French oak was used, of which about 30% were new. Bottled with no fining and without filtration after 20 months barrel maturation. 2020 saw the tail end of the drought. The harvest began early and ended in a relatively short period. Average temperatures were moderate, with cool evenings which resulted in good fruit quality. Although yields were on the low side, the grapes had excellent balance between fruit, acidity and tannin.
Tasting Notes
blackberry fruit, tea-leaf, cedar notes, dark fruit, mocha flavours
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.7 g/L
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Malbec
Cabernet Sauvignon85%
Petit Verdot9%
Cabernet Franc4%
Malbec2%
Region Stellenbosch
Soil Decomposed granite iron-rich red soils
Elevation 200.0 meters
Orientation South East, North West
Vineyard Yield 6.5 hL/ha
Harvest Dates early March (Malbec), mid-March (Cabernet Sauvignon and Petit Verdot)
Brix at Harvest 24.0°
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age Cabernet 20-30 years, Petit Verdot 17 years, Malbec 15 years
Natural Yeast Yes
Maceration 10 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300l
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 52,892 bottles
Bottles52,892
Production Details The grapes for this wine are from 4 different Cabernet vineyards and our best Petit Verdot and Malbec vineyards, all at a range of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Malbec grapes were picked early March, and the Cabernet Sauvignon and Petit Verdot grapes were harvested in mid-March. After being cold-soaked for a couple of days the juice underwent fermentation with the natural yeasts for about 10 days on the skins. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 30% were new. Bottled with no fining and without filtration after 20 months barrel maturation. This vineyard is organic-in-conversion.
Tasting Notes
Nose: blackberry fruit, tea-leaf, cedar
Palate: dark fruit, mocha
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.2 g/L
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec
Cabernet Sauvignon87%
Petit Verdot10%
Malbec3%
Region Stellenbosch
Soil Decomposed granite iron-rich red soils
Elevation 200.0 meters
Orientation South East, North West
Harvest Dates early March (Malbec), mid-March (Cabernet Sauvignon and Petit Verdot)
Brix at Harvest 24.0°
Vine Age Cabernet 18-30 years; Petit Verdot 16 years; Malbec 13 years
Natural Yeast Yes
Maceration 10 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300l
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 40,534 bottles
Bottles40,534
Production Details The grapes for this wine are from 4 different Cabernet vineyards and our best Petit Verdot and Malbec vineyards, all at a range of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Malbec grapes were picked early March, and the Cabernet Sauvignon and Petit Verdot grapes were harvested in mid-March. After being cold-soaked for a couple of days the juice underwent fermentation with the natural yeasts for about 10 days on the skins. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 30% were new. Bottled with no fining and without filtration after 20 months barrel maturation. This vineyard is organic-in-conversion. The 2019 was the fifth year of our ongoing drought, but paradoxically it was not a particularly warm growing season with no really severe heat spikes. The yields were extremely low with good fruit quality. The grapes were able to be harvested at relatively low sugar levels and produced wines with lower than average alcohol levels and excellent balance between fruit, acidity and tannin.
Certifications organic-in-conversion
Tasting Notes
Nose: blackberry fruit, tea-leaf, cedar
Palate: dark fruit, mocha
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 2 g/L
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec, Petite Sirah, Cabernet Franc
Cabernet Sauvignon85%
Petit Verdot10%
Malbec2%
Petite Sirah2%
Cabernet Franc1%
Region Stellenbosch
Soil Decomposed granite iron-rich red soils
Elevation 200.0 meters
Orientation South East And North West
Harvest Dates late February, early March, mid-March
Brix at Harvest 24.0°
Vine Age Cabernet 17-29 years; Petit Verdot 15 years; Malbec 12 years; Petite Sirah 12 years; Cabernet Franc 18 years
Natural Yeast Yes
Maceration 10 days
Oak Aging 20 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300l
Unfined Yes
Unfiltered Yes
Production Details The grapes for this wine are from 4 different Cabernet vineyards and our best Malbec, Cabernet Franc and Petit Verdot vineyards, all at a range of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Cabernet Franc grapes were picked in late February, the Malbec early March, and the Cabernet Sauvignon, Petit Verdot and Petite Sirah grapes were harvested in mid-March. After being cold-soaked for a couple of days the juice underwent fermentation with the natural yeasts for about 10 days on the skins. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 30% were new. Bottled with no fining and without filtration after 20 months barrel maturation. 2018 was the fourth consecutive year of serious drought in the Cape winelands. Yet, we didn't have any drastic heat spikes during the harvest period and the vines showed little stress despite the severe dry conditions. The overall fruit quality was excellent, with very small berries producing great concentration of flavours.
Tasting Notes
blackberry fruit, tea-leaf, cedar, dark fruit, mocha
2017 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.1 g/L
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Petite Sirah, Malbec, Cabernet Franc
Cabernet Sauvignon85%
Petit Verdot8%
Petite Sirah4%
Malbec2%
Cabernet Franc1%
Region Stellenbosch
Soil Decomposed granite iron-rich red soils
Elevation 200.0 meters
Orientation South East And North West
Harvest Dates late February (Cabernet Franc), early March (Malbec), mid-March (Cabernet Sauvignon, Petit Verdot)
Brix at Harvest 24.5°
Estate Grown Yes
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age Cabernet 16-28 years, Cabernet Franc 17 years, Petit Verdot 14 years
Fermentation Vessels Open Top Fermentation Vats
Natural Yeast Yes
Oak Aging 20 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300l
Unfined Yes
Unfiltered Yes
Production Details The grapes for this wine are from 4 different Cabernet vineyards and our best Malbec, Cabernet Franc and Petit Verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Cabernet Franc grapes were picked in late February, the Malbec early March, and the Cabernet Sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, some of the musts were inoculated with a mix of domestic and imported Bordeaux yeast. About 40% underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 30% were new. Bottled without fining and with no filtration after 20 months barrel maturation.
Tasting Notes
Nose: blackberry fruit, tea-leaf, cedar
Palate: dark fruit, mocha
2016 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.5 g/L
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Malbec, Petite Sirah
Cabernet Sauvignon85%
Petit Verdot8%
Cabernet Franc3%
Malbec2%
Petite Sirah2%
Region Stellenbosch
Soil Decomposed granite iron-rich red soils
Elevation 200.0 meters
Orientation South East, North West
Vineyard Yield 65 hL/ha
Harvest Dates late February (Cabernet Franc), early March (Malbec), mid-March (Cabernet Sauvignon, Petit Verdot)
Brix at Harvest 24.5°
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age Cabernet 15-27 years, Cabernet Franc 16 years, Petit Verdot 13 years
Fermentation Vessels Open-Top Fermentation Vats
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Aging 20 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300l
Unfined Yes
Unfiltered Yes
Production Details The grapes for this wine are from 4 different Cabernet vineyards and our best Malbec, Cabernet Franc and Petit Verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Cabernet Franc grapes were picked in late February, the Malbec early March, and the Cabernet Sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, some of the musts were inoculated with a mix of domestic and imported Bordeaux yeast. About 40% underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 30% were new. Bottled without fining and with no filtration after 20 months barrel maturation.
Tasting Notes
Nose: blackberry fruit, tea-leaf, cedar
Palate: dark fruit, mocha
2015 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec, Cabernet Franc, Merlot
Cabernet Sauvignon85%
Petit Verdot5%
Malbec4%
Cabernet Franc4%
Merlot2%
Region Stellenbosch
Soil Decomposed granite red iron-rich soils
Elevation 200.0 meters
Orientation South East And North West
Harvest Dates late February (Merlot, Cabernet Franc), early March (Malbec), mid-March (Cabernet Sauvignon, Petit Verdot)
Brix at Harvest 24.5°
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age Cabernet 14-26 years at harvest; Merlot and Cab Franc 15; Petit Verdot 12 years
Fermentation Vessels Open-Top Fermentation Vats, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Details The grapes for this wine are from 4 different Cabernet vineyards and our best Merlot, Malbec, Cabernet Franc and Petit Verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Merlot and Cabernet Franc grapes were picked in late February, the Malbec early March, and the Cabernet Sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, the musts were inoculated with a mix of domestic and imported Bordeaux yeast. About 20% underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300L French oak was used, of which about 30% were new. Bottled without fining and with no filtration after 20 months barrel maturation. Total production: 6,361 (4.5L) cases.
Tasting Notes
Nose: blackberry fruit, tea-leaf, cedar
Palate: dark fruit, mocha
2014 Technical Specifications
Alcohol 14.47%
Residual Sugar 1.9 g/L
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec, Merlot, Cabernet Franc
Cabernet Sauvignon85%
Petit Verdot6%
Malbec4%
Merlot3%
Cabernet Franc2%
Region Stellenbosch
Elevation 200.0 meters
Orientation South East And North West
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age cabernet 13-24 years at harvest; merlot and cab franc 14 years; petit verdot 11 years
Fermentation Vessels Open Top Fermentation Vats
Natural Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details The grapes for this wine are from 4 different cabernet vineyards and our best merlot, malbec, cabernet franc and petit verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The merlot and cabernet franc grapes were picked in late February, the malbec early March, and the cabernet sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 57°F before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, the musts were inoculated with commercial yeasts. A range of yeast was used, several domestic and an imported Bordeaux yeast. About 15% also underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300L French oak was used, of which about 30% were new. Bottled with a light filtration after 20 months barrel maturation.
2013 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.9 g/L
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Malbec
Cabernet Sauvignon85%
Merlot6%
Petit Verdot5%
Cabernet Franc2%
Malbec2%
Region Stellenbosch
Soil Decomposed granite
Elevation 200.0 meters
Orientation South East And North West
Brix at Harvest 24.5°
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age cabernet 12-24 years at harvest; merlot and cab franc 14 years; petit verdot 11 years
Fermentation Vessels Open Top Fermentation Vats, Oak Barrel
Natural Yeast Yes
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Barrel Size 300L
Production Details The grapes for this wine are from 4 different cabernet vineyards and our best merlot, malbec, cabernet franc and petit verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The merlot and cabernet franc grapes were picked in late February, the malbec early March, and the cabernet sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, the musts were inoculated with commercial yeasts. A range of yeast was used, several domestic and an imported Bordeaux yeast. About 20% also underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300L French oak was used, of which about 35% were new. Bottled with a light filtration after 22 months barrel maturation.
2012 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.8 g/L
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Malbec, Merlot
Cabernet Sauvignon85%
Petit Verdot9%
Cabernet Franc3%
Malbec2%
Merlot1%
Region Stellenbosch
Soil Decomposed granite
Elevation 200.0 meters
Orientation South East And North West
Grapes Picked late February (merlot, cabernet franc), early March (malbec), mid-March (cabernet sauvignon, Petit Verdot)
Brix at Harvest 24.5°
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age cabernet 11-23 years at harvest; merlot and cab franc 13 years; petit verdot 10 years
Fermentation Vessels Open-Top Fermentation Vats, Oak Barrel
Natural Yeast Yes
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Barrel Size 300l
Unfiltered Yes
Production Details The grapes for this wine are from 4 different cabernet vineyards and our best merlot, cabernet franc and petit verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The merlot and cabernet franc grapes were picked in late February, the malbec early March, and the cabernet sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, the musts were inoculated with commercial yeasts. A range of yeast was used, several domestic and an imported Bordeaux yeast. About 20% also underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 35% were new. After 18 months barrel maturation, the blend was assembled and put back to barrels for a further 4 months integration. Bottled with a light filtration after 22 months barrel maturation.
2011 Technical Specifications
Alcohol 14.57%
Residual Sugar 1.7 g/L
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc
Cabernet Sauvignon85%
Petit Verdot7%
Merlot6%
Cabernet Franc2%
Region Stellenbosch
Soil Decomposed granite
Elevation 200.0 meters
Orientation South East And North West
Harvest Dates late February (Merlot, Cabernet Franc), mid-March (Cabernet Sauvignon, Petit Verdot)
Brix at Harvest 24.5°
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age cabernet 10-22 years, merlot and cab franc 12 years, petit verdot 9 years
Fermentation Vessels Open-Top Fermentation Vats, Oak Barrel
Natural Yeast Yes
Maceration 2 days
Oak Aging 18 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Details The grapes for this wine are from 4 different cabernet vineyards and our best merlot, cabernet franc and petit verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The merlot and cabernet franc grapes were picked in late February and the cabernet sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, the musts were inoculated with commercial yeasts. A range of yeast was used, several domestic and an imported Bordeaux yeast. About 20% also underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 2-4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300L French oak was used, of which about 35% were new. After 18 months barrel maturation, the blend was assembled and put back to barrels for a further 4 months integration. Bottled unfined and unfiltered after 22 months barrel maturation.
2010 Technical Specifications
Alcohol 14.25%
Residual Sugar 2.4 g/L
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc
Cabernet Sauvignon85%
Petit Verdot7%
Merlot6%
Cabernet Franc2%
Region Stellenbosch
Soil Decomposed granite
Elevation 200.0 meters
Orientation South East, North West
Harvest Dates late February (Merlot, Cabernet Franc), mid-March (Cabernet Sauvignon, Petit Verdot)
Brix at Harvest 24.5°
Grape Clone CS46C, CS163C, CS27A, 10C, 1C
Vine Age cabernet 18-21 years; merlot and cab franc 11 years; petit verdot 8 years
Fermentation Vessels Open Top Fermentation Vats, Oak Barrel
Natural Yeast Yes
Maceration 2 days
Oak Aging 18 months
Bottle Aging 22 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Details The grapes for this wine are from 4 different cabernet vineyards and our best merlot, cabernet franc and petit verdot vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The merlot and cabernet franc grapes were picked in late February and the cabernet sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small open-top fermentation vats. After being cold-soaked for a couple of days, the musts were inoculated with commercial yeasts. A range of yeast was used, several domestic and an imported Bordeaux yeast. About 20% also underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 2-4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basketpressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 35% were new. After 18 months barrel maturation, the blend was assembled and put back to barrels for a further 4 months integration. Bottled unfined and unfiltered after 22 months barrel maturation.
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| Wine-SearcherLWIN 1664384 | — | — | wine-searcher.com ↗ |