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
▸ 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