2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.9 g/L
pH 3.51
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz; clones SH99, SH9C, SH1A and SH22
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 9–30 March 2022
Vine Age Vines planted in 2000 and 2001
Fermentation Vessels Stainless-steel fermenters
Pressing Method Gently Destemmed While Retaining As Many Whole Berries As Possible; Fruit Was Sorted On A Vibrating Table Before Transfer By Displacement Pump
Oak Types French oak
Production Details Yield was 9.0 t/ha. Fruit was fermented at 26–27°C using Enoferm Syrah / Alchemy 4; extraction employed aerative pump-overs and punch-downs, and 10% whole bunches were included. Vineyards used VSP and Guyot trellising, supplementary drip irrigation, and a density of 2,300–3,200 vines/ha.
Tasting Notes Black pepper, ripe plum, dark berries, mulberry, subtle oak spice, supple texture, integrated tannins and a savoury finish
Food Pairing Grilled meats, meaty casseroles and mature cheeses
Vintages
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.7 g/L
pH 3.53
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 09 March-30 March 2021
Brix at Harvest 23.2°
Grape Clone SH99/SH9C/SH1A/SH22
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French
Production Details Vintage conditions: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity. Yield: 9.0 t/ha. Winemaking: 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. 10% Whole bunches added to the ferment. 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.
Tasting Notes
black pepper, ripe plum, dark berries, mulberry, oak spice, spice, savoury
Food Pairing grilled meats, meaty casseroles, mature cheeses
Critics Ratings TIM ATKIN SOUTH AFRICA SPECIAL REPORT 2025: 92 POINTS
TIM ATKIN SOUTH AFRICA SPECIAL REPORT 202592 POINTS
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 2 g/L
pH 3.45
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 26 February-5 March 2020
Brix at Harvest 23.9°
Grape Clone SH99/SH9C/SH1A/SH22
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details Vintage conditions: Moderate weather during the growing season led to optimal ripening conditions allowing for evenly ripened fruit with great natural acidity and concentration of flavour. Yield: Approximately 12.2 t/ha. Winemaking: 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. 10% Whole bunches added to the ferment. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.
Tasting Notes
white pepper, mulberries, cassis, dark red fruit, savoury
Food Pairing grilled meats, meaty casseroles, mature cheeses
Critics Ratings TIM ATKIN SOUTH AFRICA SPECIAL REPORT 2024: 92 POINTS
TIM ATKIN SOUTH AFRICA SPECIAL REPORT 202492 POINTS
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
pH 3.65
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 06-15 March
Brix at Harvest 24.0°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage conditions: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavour. Yield: Approximately 7.65 t/ha. Winemaking: 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 barreled down. Malolactic fermentation takes place in the barrels.
Tasting Notes
white pepper, mulberries, cassis, dark red fruit, savoury
Food Pairing grilled meats, meaty casseroles, mature cheeses
Critics Ratings TIM ATKIN SOUTH AFRICA SPECIAL REPORT 2023: 93 POINTS
TIM ATKIN SOUTH AFRICA SPECIAL REPORT 202393 POINTS
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.1 g/L
pH 3.48
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 02-06 March
Brix at Harvest 23.2°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage conditions: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity. Yield: Approximately 11.2 t/ha. Winemaking: 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 barreled down. Malolactic fermentation takes place in the barrels.
Tasting Notes
white pepper, mulberries, cassis, dark red fruit, savoury
Food Pairing grilled meats, meaty casseroles, mature cheeses
2017 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
pH 3.57
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 23-27 February
Brix at Harvest 23.9°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 9 days
Oak Aging 18 months
Oak Details 37% First Fill New Oak
First Fill New Oak37%
Oak Types French
Production Details Vintage conditions: Cool summer days with very little rain, resulting in ideal growing conditions for grapes. Yield: Approximately 9.8 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day. Fermentation and maceration were completed after 9 days.
Tasting Notes
cassis, ripe black fruit, spice
Food Pairing grilled meats, meaty casseroles, mature cheeses
Critics Ratings Tim Atkin 2021: 92 Points
Tim Atkin 202192 Points
2016 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.48
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2020 - 2027
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 24th February 2016
Brix at Harvest 24.4°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage conditions: A cool start to the season, but warmed up during the peak harvesting period. Very little rain during harvest, resulting in good, healthy fruit. Yield: Approximately 9.5 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, spice
Food Pairing grilled meats, meaty casseroles, mature cheeses
Critics Ratings rating: 91 points Tim Atkin MW
rating91 points Tim Atkin MW
out of 20 Jancis Robinson16.5
2015 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.7 g/L
pH 3.49
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2019 - 2026
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 2nd March 2015
Brix at Harvest 24.6°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Production Details Vintage conditions: A cool start to the season, but warmed up during the peak harvesting period. Very little rain during harvest, resulting in good, healthy fruit. Yield: Approximately 12 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, spice
Food Pairing grilled meats, meaty casseroles, mature cheeses
Critics Ratings Tim Atkin MW: 92 Points
Tim Atkin MW92 Points
2014 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.5 g/L
pH 3.58
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2016 - 2022
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 12 & 26 of March 2013
Brix at Harvest 23.5°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Production Details Vintage conditions: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration. Yield: Approximately 12 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, spice
Food Pairing grilled meats, meaty casseroles, mature cheeses
2013 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.5 g/L
pH 3.58
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2016 - 2022
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 12 & 26 of March 2013
Brix at Harvest 23.5°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Production Details Vintage conditions: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration. Yield: Approximately 12 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, spice
Food Pairing grilled meats, meaty casseroles, mature cheeses
2012 Technical Specifications
Alcohol 14.2%
Residual Sugar 2 g/L
pH 3.68
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2015 - 2020
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 22nd & 23rd of March 2012
Brix at Harvest 24.5°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Volume 26,458 bottles
Bottles26,458
Production Details Vintage conditions: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Yield: Approximately 10.36 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, spice
Food Pairing grilled meats, meaty casseroles, mature cheeses
2011 Technical Specifications
Alcohol 15.37%
Residual Sugar 1.6 g/L
pH 3.54
Total Acidity 5.8 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2014 - 2020
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 30th of March 2011
Brix at Harvest 25.5°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Vintage conditions: Warm and windy vintage the driest season in some years with different varietals ripening at the same time making it a tough harvest for the winery crew. Yield: Approximately 10.2 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, toasty
Food Pairing grilled meats, meaty casseroles, mature cheeses
2010 Technical Specifications
Alcohol 14.87%
Residual Sugar 1.8 g/L
pH 3.57
Total Acidity 5.4 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2014 - 2020
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 12th & 17th of March 2010
Brix at Harvest 24.6°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Vintage conditions: Moderate to warm weather. Yield: Approximately 10.2 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, toasty
Food Pairing grilled meats, casseroles, mature cheeses
2009 Technical Specifications
Alcohol 14.02%
Residual Sugar 2.8 g/L
pH 3.62
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2014 - 2020
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 17th March
Brix at Harvest 24.0°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Vintage conditions: Moderate to warm weather. Yield: Approximately 10.0 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, toasty
Food Pairing grilled meats, casseroles, mature cheeses
2007 Technical Specifications
Alcohol 14.9%
Residual Sugar 2.2 g/L
pH 3.75
Total Acidity 4.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2010 - 2015
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 13-17th March
Brix at Harvest 25.5°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Vintage conditions: Moderate to warm weather. Yield: Approximately 10.0 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
cassis, ripe black fruit, toasty
Food Pairing grilled meats, casseroles, mature cheeses
2004 Technical Specifications
Alcohol 14.65%
Residual Sugar 3.7 g/L
pH 3.62
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 12th-25th of March
Brix at Harvest 24.8°
Grape Clone SH99/SH9C/SH1A
Vine Age Planted 2000 & 2001
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French, American
Production Details Vintage conditions: Moderate to warm weather, with a long ripening period. Yield: Approximately 6 t/ha. Winemaking: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Tasting Notes
earthy, savoury, sweet black fruit
Food Pairing grilled meats, casseroles, mature cheeses
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz