2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.9 g/L
pH 3.57
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon; clones 46C, 169A and 338C
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 8–22 March 2022
Vine Age Vines planted in 2002, 2003 and 2008
Fermentation Vessels Stainless-steel fermenters; malolactic fermentation in barrels
Oak Types French oak
Production Details Grapes were gently destemmed while retaining as many whole berries as possible, passed over a vibrating sorting table, and transferred by displacement pump. Fermentation used inoculated Alchemy 4 commercial yeast in stainless steel, with aerative pump-overs and punch-downs. After fermentation, the wine was drained from the skins, transferred to a holding tank, and barrelled for malolactic fermentation.
Tasting Notes blackcurrant leaf; coffee bean; leather; dark chocolate; sweet blackberry; structured; racy; firm tannins; long lingering finish
Food Pairing Butterflied leg of lamb, or lamb steak with rosemary and potato dauphinoise
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.9 g/L
pH 3.45
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates March 23-29, 2021
Brix at Harvest 24.0°
Grape Clone 46C, 169A and 338C
Vine Age Planted 2002, 2003 & 2008
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Yield: 10.7 tons per hectare. The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barrelled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months, with 40% new French oak barrels, and receive only one racking during this period. After tasting through all the individual lots our winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
Tasting Notes
blackcurrant leaf, coffee bean, leather, dark chocolate, sweet blackberry
Food Pairing butterflied leg of lamb, lamb steak with rosemary and potato dauphinoise
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.6 g/L
pH 3.58
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 28 January - 13 March 2020
Brix at Harvest 24.4°
Grape Clone 46C, 169A and 338C
Vine Age Planted 2002, 2003 & 2008
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Yield: 10.4 tons per hectare. The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barrelled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months, with 30% new French oak barrels, and receive only one racking during this period. After tasting through all the individual lots our winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
Tasting Notes
blackcurrant leaf, coffee bean, leather, dark chocolate, sweet blackberry
Food Pairing butterflied leg of lamb, lamb steak with rosemary and potato dauphinoise
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.6 g/L
pH 3.66
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates February 19 - 28, 2019
Brix at Harvest 24.7°
Vine Age planted 2002, 2003 & 2008
Fermentation Vessels Stainless Steel
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Production Details The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barrelled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months, with 35% new French oak barrels, and receive only one racking during this period. After tasting through all the individual lots our winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
Food Pairing butterflied leg of lamb, lamb steak with rosemary and potato dauphinoise
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.1 g/L
pH 3.48
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 2021-2039
Region Stellenbosch
Soil Decomposed granite
Grapes Picked March 12-19
Grape Clone 46C, 169A and 338C
Vine Age Planted 2002, 2003 & 2008
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, 2 aerative pump-overs per day, pressed off once dry, racked to barrel for malolactic fermentation.
Food Pairing grilled beef, Béarnaise sauce, rocket salad
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.3 g/L
pH 3.52
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2020-2038
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 7.3 hL/ha
Grapes Picked 23 February
Brix at Harvest 25.5°
Vine Age planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation.
Food Pairing grilled beef
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.51
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2019-2027
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 7.61 hL/ha
Grapes Picked March 1, 2016
Brix at Harvest 24.9°
Vine Age planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Aging 18 months
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation.
Food Pairing grilled beef
2015 Technical Specifications
Alcohol 14.44%
Residual Sugar 1.82 g/L
pH 3.61
Total Acidity 5.21 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon
Drinking Window 2018-2026
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 7.61 hL/ha
Harvest Dates 23 - 26 February 2015
Brix at Harvest 25.4°
Vine Age Planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. 18 months in barrel. 45% new French oak, balance in older barrels.
Food Pairing grilled beef
2014 Technical Specifications
Alcohol 14.56%
Residual Sugar 2.1 g/L
pH 3.67
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2016-2025
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 7.61 hL/ha
Grapes Picked March 12-16, 2014
Brix at Harvest 25.0°
Vine Age planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation.
Food Pairing grilled beef
2013 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
pH 3.3
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2016-2025
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 7.61 hL/ha
Harvest Dates 12th March - 4th April
Brix at Harvest 24.35°
Vine Age planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Maceration 8 days
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. 18 months in barrel. 45% new French oak, balance in older barrels.
Food Pairing grilled beef, Béarnaise sauce, rocket salad
2012 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.2 g/L
pH 3.7
Total Acidity 4.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2016-2025
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 7.61 hL/ha
Harvest Dates 26th March - 4th April
Brix at Harvest 24.1°
Vine Age Planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation.
Food Pairing grilled beef, Béarnaise sauce, rocket salad
2011 Technical Specifications
Alcohol 14.72%
Residual Sugar 2.4 g/L
pH 3.68
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2015-2022
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 28th March - 4th April
Brix at Harvest 24.1°
Vine Age Planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Maceration 8 days
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. 18 months in barrel. 45% new French oak, balance in older barrels.
Food Pairing grilled beef, Béarnaise sauce, rocket salad
2010 Technical Specifications
Alcohol 14.38%
Residual Sugar 1.8 g/L
pH 3.62
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2013 - 2022
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 9th March - 6th April
Brix at Harvest 24.3°
Vine Age Planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Natural Yeast Yes
Maceration 8 days
Oak Aging 18 months
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. 18 months in barrel. 45% new French oak, balance in older barrels.
Tasting Notes
blackcurrant, dark chocolate, pencil shavings, sweet fruit
Food Pairing grilled beef, Béarnaise sauce, rocket salad
2009 Technical Specifications
Alcohol 14.31%
Residual Sugar 1.8 g/L
pH 3.7
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2012 - 2025
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 12th March – 15th April
Brix at Harvest 24.7°
Vine Age planted 1988, 1989 & 2002
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. 18 months in barrel. 45% new French oak, balance in older barrels.
Food Pairing grilled beef
2001 Technical Specifications
Alcohol 14.2%
Residual Sugar 1.4 g/L
pH 3.55
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 7 hL/ha
Grapes Picked March 5-25
Brix at Harvest 24.0°
Vine Age planted 1988 & 1989
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Production Details De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation.
Food Pairing grilled beef
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz