2004 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.73 g/L
pH 3.51
Total Acidity 5.76 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 85% Cabernet Sauvignon, 10% Petit Verdot, 5% Cabernet Franc
Classification Wine of Origin Coastal
Region Stellenbosch
Harvest Dates 15 March–15 April 2004
Fermentation Vessels Stainless-steel tanks and upright wooden foudre fermenters
Pressing Method Grapes Were Destemmed, Sorting-Table Selected, And Crushed Directly Into Fermenters Without Pumps.
Oak Types French oak; 63% new and the remainder older barrels
Closure Cork
Production Details Average vineyard yield was 6–10 tonnes per hectare.
Tasting Notes Opaque plum with a red rim; cassis, cherries, cedar, toasted oak, lead pencil, dense dark fruit, mocha, spice, fennel, firm dry tannins, and a long finish
Food Pairing Grilled veal chops or roast pork
Sources: wine.co.za ↗ · Compare this vintage