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