Technical Specifications
Alcohol 14.0%
Residual Sugar 2.1 g/L
pH 3.66
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
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 2024
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 cold soaking 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 wine was put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wine spent a total of nineteen months in 20% new French oak and the rest being older French oak barriques – all 225L format. During maturation the components were racked twice where after the wine was blended in tank and returned to barrel to homogenise and further maturation. The wine received a light fining before filtration and bottling in November 2024.
Tasting Notes
Nose: dark cherry, creme de cassis, blackberry, dark chocolate, dried cranberry
Palate: dark fruit, spice, light toasty notes
Food Pairing lightly smoked Springbok carpaccio, grilled veal chops, braised meat dishes, juicy steak