Technical Specifications
Alcohol 14.0%
Residual Sugar 2.2 g/L
pH 3.53
Total Acidity 5.7 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
Harvest Dates 11 - 15 March 2022
Brix at Harvest 24.4°
Vine Age Planted 2002 and 2003
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Details 75% First Fill New Oak
First Fill New Oak75%
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 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.
Food Pairing grilled ribeye steak
▸ 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