2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.2 g/L
pH 3.53
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon90%
Petit Verdot10%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 11 - 15 March 2022
Brix at Harvest 24.4°
Vine Age Planted 2002 and 2003
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French
Barrel Size 225 L
Production Details De-stalked, hand sorted, whole berries pumped into stainless steel fermentation tanks and pumped over twice a day until dry. After fermentation the wine is left on the skins for 12 hours before pressing, once pressed wine is racked to barrel for malolactic fermentation.
Food Pairing grilled ribeye steak
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 2 g/L
pH 3.43
Total Acidity 6.43 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon90%
Petit Verdot10%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked March 24-26, 2021
Brix at Harvest 24.5°
Grape Clone Cabernet Sauvignon: CS 338C & CS 169A; Petit Verdot: Clone PV 219A
Vine Age Planted 2002 and 2003
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 18 months
Oak Details 76% First Fill New Oak
First Fill New Oak76%
Oak Types French
Barrel Size 225 L
Production Details Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity. Yeast: Alchemy4. De-stalked, hand sorted, whole berries pumped into stainless steel fermentation tanks and pumped over twice a day until dry. After fermentation the wine is left on the skins for 12 hours before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 18 months in 76% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cassis, plums
Palate: velvety texture, vanilla, cedar, ripe tannins, balanced acidity, black cherry, tobacco
Food Pairing grilled ribeye steak
Critics Ratings Tim Atkin South Africa Special Report 2024: 98 points
Tim Atkin South Africa Special Report 202498 points
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 2 g/L
pH 3.5
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon90%
Petit Verdot10%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 28 February 2020 (Cabernet Sauvignon), 8 March 2020 (PV)
Vine Age Planted 2002 and 2003
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225 L French oak barrels
Production Details De-stalked, hand sorted, whole berries pumped into stainless steel fermentation tanks and pumped over twice a day until dry. After fermentation the wine is left on the skins for 12 hours before pressing, once pressed wine is racked to barrel for malolactic fermentation.
Food Pairing beef, game dishes
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.6 g/L
pH 3.62
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon90%
Petit Verdot10%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 27 Feb - 18 March (Cabernet Sauvignon), 8 March (PV)
Vine Age planted 2002 and 2003
Fermentation Vessels Stainless Steel Tank
Maceration 12 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225 L French oak barrels
Production Details De-stalked, hand sorted, whole berries pumped into stainless steel fermentation tanks and pumped over twice a day until dry. After fermentation the wine is left on the skins for 12 hours before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood Maturation: 20 months in 100% new 225 L French oak barrels.
Food Pairing beef, game dishes
2018 Technical Specifications
Alcohol 13.32%
Residual Sugar 1.8 g/L
pH 3.46
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon85%
Petit Verdot15%
Drinking Window 2020-2035
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked March 12, 2018 (Cabernet Sauvignon), March 13, 2018 (PV)
Brix at Harvest 23.8°
Vine Age planted 2002 and 2003
Fermentation Vessels Stainless Steel
Natural Yeast Yes
Maceration 7 days
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225 L
Production Details De-stalked, hand sorted, whole berries pumped into stainless steel fermentation tanks and pumped over twice a day for 7 days. After fermentation the wine is left on the skins for 12 hours before pressing, once pressed wine is racked to barrel for malolactic fermentation.
Food Pairing beef, game dishes
2017 Technical Specifications
Alcohol 14.0%
Residual Sugar 2 g/L
pH 3.39
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon87%
Petit Verdot13%
Drinking Window 2019-2034
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked 22-23 February 2017 (Cabernet Sauvignon), 7 March 2017 (PV)
Vine Age Planted 2002 and 2003
Fermentation Vessels Stainless Steel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225 L
Production Details De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation.
Food Pairing beef, game dishes
2015 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.64
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon
Petit Verdot
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 23-25 February 2015(Cabernet Sauvignon), 26 February 2015(PV)
Brix at Harvest 25.4°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225 L
Production Details Vintage: A cool start to the season, but warmed up during the peak harvesting period. Very little rain during harvest, resulting in good, healthy fruit. Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 100% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit, polished tannins
Food Pairing beef, game dishes
2014 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.8 g/L
pH 3.71
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon
Petit Verdot
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 13th March (Cabernet Sauvignon), 20th March (PV)
Brix at Harvest 25.5°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225 L
Production Details Vintage: 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. Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 100% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit, polished tannins
Food Pairing beef, game dishes
2013 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.9 g/L
pH 3.62
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon90%
Petit Verdot10%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 14th March (Cabernet Sauvignon), 25th March (PV)
Brix at Harvest 25.6°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225 L
Production Details Vintage: 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. Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 80% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit, polished tannins
Food Pairing beef, game dishes
2012 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.9 g/L
pH 3.72
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon80%
Petit Verdot20%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 26-28th March (Cabernet Sauvignon), 12th April (PV)
Brix at Harvest 24.5°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225 L
Production Details Vintage: Dry season with cool weather during the ripening period resulting in ideal conditions for production of elegant, well balanced wines. Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 80% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit, polished tannins
Food Pairing beef, game dishes
2011 Technical Specifications
Alcohol 14.85%
Residual Sugar 2.8 g/L
pH 3.72
Total Acidity 4.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon90%
Petit Verdot10%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 11th March (Cabernet Sauvignon), 19th March (PV)
Brix at Harvest 25.0°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225 L
Production Volume 6,500 bottles
Bottles6,500
Production Details Vintage: 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! Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days, an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 80% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit
Food Pairing beef, game dishes
2010 Technical Specifications
Alcohol 14.33%
Residual Sugar 2.4 g/L
pH 3.49
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon86%
Petit Verdot14%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 11th March (Cabernet Sauvignon), 19th March (PV)
Brix at Harvest 24.3°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225 L
Production Volume 6,500 bottles
Bottles6,500
Production Details Vintage: Warm and dry vintage with wines of intense colour and fruit concentration across all red varietals. Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days, an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 80% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit
Food Pairing beef, game dishes
2009 Technical Specifications
Alcohol 14.59%
Residual Sugar 1.4 g/L
pH 3.67
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot
Cabernet Sauvignon80%
Petit Verdot15%
Merlot5%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 11th March (Cabernet), 17th March (PV) & 4th March (Merlot)
Brix at Harvest 25.4°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A; Merlot: Clone MO 192/434
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225 L
Production Details Vintage: Like 2008, there was a late start to the 2009 harvest. Long, moderate to dry warm spells led to near perfect ripening conditions. Possibly one of the best vintages the Cape has seen. Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days, an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 80% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit
Food Pairing beef, game dishes
2008 Technical Specifications
Alcohol 14.76%
Residual Sugar 0.9 g/L
pH 3.87
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot
Cabernet Sauvignon79%
Petit Verdot12%
Merlot9%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked 11th March (Cabernet), 17th March (PV) & 4th March (Merlot)
Brix at Harvest 25.4°
Grape Clone Cabernet Sauvignon: CS 338C; Petit Verdot: Clone PV 219A; Merlot: Clone MO 192/434
Vine Age Planted 2002/2003 & 1988
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Barrel Size 225 L
Production Details Vintage: Warm spells of weather, with a few rainy periods during the ripening period. Yeast: Natural occurring yeasts. De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days, an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation. Wood maturation: 20 months in 80% new 225 L French oak barrels.
Tasting Notes
Nose: dark berries, cedar wood
Palate: sweet fruit
Food Pairing beef, game dishes
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz