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
▸ 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