Technical Specifications
Alcohol 14.5%
Residual Sugar 2.8 g/L
pH 3.53
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Harvest Dates March 24-31
Fermentation Vessels Stainless Steel Tank, Wooden Upright Foudre
Maceration 5 days
Oak Aging 22 months
Oak Details 55% First Fill New Oak
First Fill New Oak55%
Oak Types French
Bottling Date January 2024
Unfined Yes
Production Details The grapes were de-stemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously. The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, delestage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation. 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 twenty-two months in 55% new French oak, with the balance in older French oak barriques. During maturation the wines received four rackings, all done barrel to barrel. The wine was bottled in January 2024 with no fining and a light filtration.
Tasting Notes
Nose: cassis, black cherry, dried lavender, graphite, briary fruit, Chinese five spice
Palate: full-bodied, dense fine-grained tannins, ripe fruit, persistent finish
Food Pairing slow braised beef cheek with pomegranate jus and onion marmalade phyllo parcel, beef short rib braised and served in an Asian style broth paired with crispy vegetable wontons and a panko crusted dauphinoise