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