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
▸ 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