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
▸ 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