Technical Specifications
Alcohol 14.7%
Residual Sugar 2.7 g/L
pH 3.72
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, De-composed granite, Gravel
Fermentation Vessels Fermentation Tank, French Oak Barrels
Malolactic Fermentation 100%
Maceration 16 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details The grapes were hand-picked during the morning. In the cellar it was rigorously sorted of the vibrating table before semi-whole berries fell into the fermentation tank. Laffort FX15 yeast was used for innoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Total maceration was for 16 days. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 40% new.
▸ Sources (1)
Producer Information
Website
Address
Stellenbosch, Western Cape, South Africa
Phone
+27 82 290 6399
Email
Owner
Louis and Rianie Strydom
Cellarmaster
Rianie Strydom