Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
pH 3.63
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Brix at Harvest 24.0°
Fermentation Vessels Stainless Steel Tank, Wooden Upright Foudre
Oak Aging 19 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L barriques
Bottling Date November 2022
Production Details Hand-picked grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally. Pump-overs, délestage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation depending on tannin extraction and development. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for further maturation. The wines spent a total of nineteen months in 20% new French oak and the rest being older French oak barriques – all 225L format. During the maturation the components were racked twice where after the wine was blended in tank and returned to barrel to homogenise and mature further.
Tasting Notes
Nose: dark cherry, subtle cassis, blackberry, dark chocolate, dried cranberry
Palate: dark fruit, spice, light toast, silky dark chocolate, poised freshness
Food Pairing lightly smoked Springbok carpaccio, grilled veal chops, braised meat dishes, juicy steak