Technical Specifications
Alcohol 15.14%
Residual Sugar 2.4 g/L
pH 3.67
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 3th – 8th March
Brix at Harvest 25.0°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Moderate to warm weather spells led to near perfect ripening conditions. Possibly one of the best vintages the Cape has seen. Yield: Approximately 10.8 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 18 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
A wonderfully balanced, juicy, up-front red with smoky fruit flavours, surprisingly firm tannins
Food Pairing Mushroom risotto, rich pastas and grilled meats
▸ Sources (1)
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz