Technical Specifications
Alcohol 13.91%
Residual Sugar 2.2 g/L
pH 3.63
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 Clay, De-composed granite, Gravel
Fermentation Vessels Open Fermentation Tank, Oak Barrel
Maceration 16 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date November 2019
Production Details The grapes were hand-picked during the morning. In the cellar, after sorting, and no crushing the whole berries were conveyed into the open 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 - 30% new. This wine spent 18 months in barrel and was bottled in November 2019.
Critics Ratings Tim Atkin: 93
Tim Atkin93
James Suckling90
▸ 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