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
▸ 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