Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $21.91Original ZAR 360.00≈ €19.49 · £16.47 | shop.detrafford.co.za ↗ |
2022 Technical Specifications
Alcohol 15.14%
Residual Sugar 1.6 g/L
pH 3.62
Total Acidity 4.82 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Drinking Window 2026 to 2037
Region Stellenbosch
Soil Red clay loam, Quartzite, Stony alluvial
Vineyard Yield 18 hL/ha
Harvest Dates 25/2/22 - 17/3/22
Grape Clone SH1, SH9
Vine Age 13yr old vines
Oak Aging 20 months
Bottling Date 22/11/2023
Sulfites 54.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 15% whole bunches included. Spontaneous fermentation @ max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from the traditional hand basket press. Malolactic fermentation in the barrel. 20 months maturation in old barrels. Bottled by hand unfined (vegan) and unfiltered. Production: 1066 x 6 x 750ml.
Tasting Notes
deep red, purple colour, big juicy rich fruit, lovely spice, fynbos (herbal) elements, plums, blueberry, black pepper, other spices, intense concentrated fruit, firm but supple tannins, Cabernet Sauvignon like structure
Food Pairing rich and smoky pork ribs, belly
Vintages
2021 Technical Specifications
Alcohol 14.59%
Residual Sugar 1.9 g/L
pH 3.57
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window 2025 to 2036
Region Stellenbosch
Soil Iron rich decomposed granite, Sandstone, Stony alluvial soil
Elevation 393.0 meters
Orientation North, Northeast, Southwest
Vineyard Yield 32 hL/ha
Harvest Dates 25/2/21 to 23/3/21
Brix at Harvest 22.2°
Sites 25% home Syrah 393 vineyard, 38% Keermont Steepside vineyard, 25% Keermont Topside vineyard, 12% Keermont block "Sweetwater"
Vine Age 12 to 26 years
Oak Aging 21 months
Bottling Date 15 Dec 2022
Sulfites 52.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 15% whole bunches included. Spontaneous fermentation at max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from the traditional hand basket press.
Tasting Notes
Nose: plums, blueberry, black pepper, spices, cured meat, mountain herbs
Palate: intense fruit, concentrated fruit, spice, firm tannins, supple tannins, nice acidity
dark plummy red colour, bright red edge
Food Pairing rich pork ribs, smoky pork belly
2020 Technical Specifications
Alcohol 15.43%
Residual Sugar 1.8 g/L
pH 3.63
Total Acidity 5.15 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Decomposed granite, Sandstone rocks, Deep red clay, Iron rich, Stony alluvial soil
Elevation 393.0 meters
Orientation North East
Vineyard Yield 32 hL/ha
Harvest Dates 12/2/20 to 3/4/20
Vine Age 17 year old, 22yr old
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Bottling Date 13/10/2021
Sulfites 68.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 15% whole bunches included. Spontaneous fermentation @ max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. Malolactic fermentation in the barrel. 20 months maturation in old barrels. Bottled by hand unfined (vegan) and unfiltered.
Food Pairing rack of ribs on the braai, slow roasted pork belly
2019 Technical Specifications
Alcohol 14.18%
Residual Sugar 1.4 g/L
pH 3.58
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window now to 2029
Region Stellenbosch
Soil Red hutton, Decomposed granite, Stony alluvial
Vineyard Yield 39 hL/ha
Harvest Dates 11/2/19 to 6/3/19
Grape Clone SH9
Vine Age 21 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Pressing Method Basket Press
Maceration 16 days
Oak Aging 20 months
Used Oak Only Yes
Bottling Date 11/11/2020
Sulfites 51.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 10% whole bunches included. Spontaneous fermentation @ max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. Malolactic fermentation in the barrel. 20 months maturation in old barrels. Bottled by hand unfined (Vegan) and unfiltered.
Tasting Notes
Nose: spices, dark cherries, blueberries, eucalypt, smoked meat, fynbos (garrigues)
Palate: soft, easy drinking, fruit, acidity, silky tannins
Food Pairing slow roasted pork belly, mild North Indian vegetable curry
2018 Technical Specifications
Alcohol 14.18%
Residual Sugar 1.4 g/L
pH 3.58
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 2020-2030
Region Stellenbosch
Soil Deep red hutton, Decomposed granite, Stony alluvial soil
Orientation North East
Vineyard Yield 39 hL/ha
Grape Clone SH9
Vine Age 20 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Oak Aging 20 months
Sulfites 51.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 10% whole bunches included. Spontaneous fermentation @ max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. Malolactic fermentation in the barrel. 20 months maturation in old barrels. Bottled by hand unfined (Vegan) and unfiltered.
Tasting Notes
Nose: concentrated blueberries, spices, Eucalypt, fynbos (garrigues)
Palate: soft, lively, delicious flavours, acidity, crunchy tannins
ruby red
Food Pairing roasted pork belly
2017 Technical Specifications
Alcohol 14.75%
Residual Sugar 1.7 g/L
pH 3.56
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Stellenbosch
Soil Red hutton, Decomposed granite, Stony alluvial soil
Orientation North East
Vineyard Yield 39 hL/ha
Harvest Dates 22/2/17 – 9/3/17
Brix at Harvest 23.8°
Vine Age 20 yr old vines
Natural Yeast Yes
Oak Aging 20 months
Bottling Date 20/11/2018
Sulfites 37.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 10% whole bunches included. Spontaneous fermentation @ max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. Malolactic fermentation in the barrel. 20 months maturation in old barrels. Bottled by hand unfined (Vegan) and unfiltered. Production: 560 x 12 x 750ml.
Tasting Notes
concentrated blueberries, spices, Eucalypt, fynbos (garrigues), soft easy drinking palate, delicious flavours, acidity, soft tannins, long appealing finish
Food Pairing slow roasted pork belly, mild North Indian vegetable curry
2016 Technical Specifications
Alcohol 14.54%
Residual Sugar 1.9 g/L
pH 3.66
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Red hutton, Decomposed granite, Stony alluvial soil
Orientation North East
Vineyard Yield 39 hL/ha
Grape Clone SH9
Vine Age 19 years
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 16 days
Oak Aging 20 months
Bottling Date 15 Nov 2017
Sulfites 75.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 10% whole bunches included. Spontaneous natural yeast fermentation @ max. 30 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All our red wine undergoes malolactic fermentation in the barrel. Time in barrel 20 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
Nose: brambleberry, plum, nutmeg, pepper, fynbos (herbal), eucalypt
Palate: brambleberry, spice
Food Pairing rack of ribs on the braai, slow roasted pork belly
2015 Technical Specifications
Alcohol 15.1%
Residual Sugar 1.2 g/L
pH 3.7
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Drinking Window 2018 and 2025
Region Stellenbosch
Soil Deep red hutton, Decomposed granite, Stony alluvial soil
Orientation North East
Vineyard Yield 39 hL/ha
Grape Clone SH9
Vine Age 18 yr old vines
Natural Yeast Yes
Bottling Date 30/11/2016
Sulfites 59.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 10% whole bunches included. Spontaneous natural yeast fermentation @ max. 30 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All our red wine undergoes malolactic fermentation in the barrel. Time in barrel 20 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
Nose: cold stone, pepper, cured meat, fynbos, Eucalypt, dark berry fruit
Palate: reductive character, complex array of flavours, crunchy tannins
Food Pairing rack of ribs with a little spice, slow roasted pork belly
2014 Technical Specifications
Alcohol 14.6%
Residual Sugar 2 g/L
pH 3.71
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 2017-2022
Region Stellenbosch
Soil Deep red hutton, Decomposed granite
Vineyard Yield 29 hL/ha
Grape Clone SH9
Vine Age 16 yr old
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Oak Aging 20 months
Bottling Date 09/12/2015
Sulfites 54.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All our red wine undergoes malolactic fermentation in the barrel. Time in barrel 20 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
Nose: dark red berry fruit, black pepper, white pepper, fynbos, herbal
Palate: fresh, juicy, refined, lively, intense red berry fruit, spicy, peppery
Food Pairing rack of ribs, slow roasted pork belly
2013 Technical Specifications
Alcohol 14.42%
Residual Sugar 1.6 g/L
pH 3.64
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Red hutton, Decomposed granite
Orientation North East, North West
Grape Clone SH9
Vine Age 15 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Pressing Method Basket Press
Natural Yeast Yes
Maceration 16 days
Bottling Date 12 Nov 2014
Sulfites 61.0 ppm
Unfined Yes
Unfiltered Yes
Production Details 2013 vintage was characterized by extreme wind in late spring, which seriously reduced the crop and foliage for all varieties, in particular this block of Syrah. The rest of the season was good with typical hot, dry weather during the harvest period. A slightly earlier harvest than average with all the hand harvested and sorted grapes coming into the cellar in perfect condition. Due to these extreme vintage conditions, with production down 66%, another Syrah, De Trafford CSC 2013 from grapes from friends in the Overberg, as well as the Malgas vineyard, was made. This cooler climate wine under the WO Cape South Coast is available from De Trafford at the same price. Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All red wine undergoes malolactic fermentation in the barrel. Time in barrel 20 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
dark berry fruit, plum pudding, black pepper, white pepper, fynbos, Eucalypt, fine tannins
Food Pairing rack of ribs on the braai, slow roasted pork belly
2012 Technical Specifications
Alcohol 14.76%
pH 3.59
Total Acidity 5.1 g/L
Grape Varieties Syrah
Syrah100%
Drinking Window 2015-2020
Region Stellenbosch
Soil Red hutton, Decomposed granite
Orientation North-East, North-West
Vineyard Yield 29 hL/ha
Vine Age 14 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Bottling Date 17/12/2013
Sulfites 41.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All our red wine undergoes malolactic fermentation in the barrel. Time in barrel 21 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
pepper, fynbos, eucalypt, chalky red berry fruit, lively acidity, rippling tannins, intense red berry fruit, spicy, peppery overlay
Food Pairing rack of ribs with a little spice, slow roasted pork belly
2011 Technical Specifications
Alcohol 15.72%
Residual Sugar 2.3 g/L
pH 3.68
Total Acidity 5 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Drinking Window 2014-2020
Region Stellenbosch
Soil Deep red hutton, Decomposed granite
Orientation North East, North West
Vineyard Yield 44 hL/ha
Grape Clone SH9
Vine Age 13 yr old vines
Pressing Method Basket Press
Natural Yeast Yes
Bottling Date 10 Jan 2013
Sulfites 70.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 33 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All our red wine undergoes malolactic fermentation in the barrel. Time in barrel 22 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
deep red colour, intense dark berry, cherry fruit, black pepper, white pepper, rich palate, intense ripe fruit, spicy, peppery overlay
Food Pairing rack of ribs with a little spice, slow roasted pork belly
2010 Technical Specifications
Alcohol 16.29%
pH 3.74
Total Acidity 4.9 g/L
Drinking Window 2013-2020
Region Stellenbosch
Soil Red hutton, Decomposed granite
Orientation North East, North West
Vineyard Yield 7 hL/ha
Grape Clone SH9
Vine Age 12 years
Pressing Method Basket Press
Natural Yeast Yes
Oak Aging 22 months
Bottling Date 25 Jan 2012
Sulfites 34.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 33 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All our red wine undergoes malolactic fermentation in the barrel. Time in barrel 22 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
very deep red colour, intense dark berry, cherry fruit, black pepper, nutmeg nose, full rich palate, intense ripe fruit, spicy peppery overlay, warmth of alcohol
Food Pairing rack of ribs with a little spice, slow roasted pork belly
2009 Technical Specifications
Alcohol 15.18%
pH 3.71
Total Acidity 5.6 g/L
Grape Varieties Syrah, Petit Verdot
Syrah92%
Petit Verdot8%
Drinking Window 2013 and 2020
Region Stellenbosch
Soil Deep red hutton, Decomposed granite
Orientation North East, North West
Harvest Dates 19/2/09 – 17/3/09
Brix at Harvest 23.9°
Grape Clone SH9, SH470, SH174
Vine Age 11 yr old vines
Natural Yeast Yes
Bottling Date 02/02/2011
Sulfites 53.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 33 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. All our red wine undergoes malolactic fermentation in the barrel. Time in barrel 22 months with no new wood and only two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
dark berry fruit, black pepper, nutmeg, ripe fruit, spicy, peppery
Food Pairing rich and slightly spicy meat dishes
2008 Technical Specifications
Alcohol 15.15%
Residual Sugar 1.7 g/L
pH 3.76
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Petit Verdot
Petit Verdot8%
Drinking Window 2011 and 2015
Region Stellenbosch
Soil Deep red hutton, Decomposed granite
Orientation North East, North West
Vineyard Yield 29 hL/ha
Harvest Dates 22/2/08 – 14/3/08
Vine Age 10 years, 3 years
Fermentation Vessels Open Top Fermentation Tanks
Natural Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Bottling Date 03/01/2010
Sulfites 83.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 12 days. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergoes malolactic fermentation in the barrel. This helps to integrate the new oak component and fix colour and flavour compounds. 20% new French oak was used. Time in barrel 21 months with only one or two rackings. This wine was bottled unfined and unfiltered by hand. Production: 855 x 12 x 750ml.
Tasting Notes
medium deep red colour, bright red colour, wild berry fruit, cinnamon, nutmeg, full, soft, elegant palate, complex, sweet ripe fruit, spicy overlay
Food Pairing rich meat dishes, slightly spicy meat dishes
2007 Technical Specifications
Alcohol 15.09%
pH 3.71
Total Acidity 4.6 g/L
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2010-2015
Region Stellenbosch
Soil Hutton, Decomposed granite
Orientation North East, North West
Vineyard Yield 18 hL/ha
Harvest Dates 16/2/07-12/3/07
Sites Keermont vineyard, Tip Top Mont Fleur vineyard
Grape Clone SH9
Vine Age 9 yr old
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Bottling Date 16/12/2008
Sulfites 42.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31 deg. with the cap of skins punched down manually 2 - 3 times a day for an average of 12 days. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergoes malolactic fermentation in the barrel. This helps to integrate the new oak component and fix colour and flavour compounds. 20% new French oak was used. Time in barrel 20 months with only one or two rackings. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
Nose: wild berry fruit, spicy, fynbos, subtle pepper
Palate: sweet ripe fruit, spicy overlay, finely textured tannins
Food Pairing spice infused meat dishes
2006 Technical Specifications
Alcohol 14.83%
Residual Sugar 2 g/L
pH 3.68
Total Acidity 5.3 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window mid 2008 & 2016
Region Stellenbosch
Soil Red hutton, Decomposed granite
Orientation North East
Harvest Dates 24/2/06 – 13/3/06
Grape Clone SH9
Vine Age 8 yr old
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French, American
Bottling Date 17/12/2007
Sulfites 30.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 32 deg. with the cap of skins punched down manually 2 - 4 times a day for an average of 12 days. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergoes malolactic fermentation in the barrel. This helps to integrate the new oak component and fix colour and flavour compounds. 15% new French oak and 5% new American oak was used. Time in barrel 20 months with only a single racking.
Tasting Notes
deep red colour, rich, dark, wild berry fruit, dusty fynbos nose, full, elegant palate, complex fruit, soft tannins, ripe tannins, finely textured, long finish, dry finish
Food Pairing herb infused meat dishes, spice infused meat dishes
2005 Technical Specifications
Alcohol 14.92%
Residual Sugar 2.3 g/L
pH 3.63
Total Acidity 5.4 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window mid 2007 & 2015
Region Stellenbosch
Soil Hutton, Decomposed granite
Orientation North East
Harvest Dates 23/2/05-2/3/05
Grape Clone SH9 on 101.14
Vine Age 7 yr old
Fermentation Vessels Open Top Fermentation Tanks
Natural Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French, American
Bottling Date 24/1/2007
Sulfites 35.0 ppm
Unfined Yes
Unfiltered Yes
Tasting Notes
dark cherry, plum fruit, white pepper, floral, nutty, herbal notes
Food Pairing variety of herb or spice infused meat dishes
2004 Technical Specifications
Alcohol 14.56%
pH 3.9
Total Acidity 5.1 g/L
Drinking Window 2007-2014
Region Stellenbosch
Soil Deep red hutton, Raised alluvial stone
Orientation North East
Harvest Dates March 8-18, 2004
Brix at Harvest 23.4°
Vine Age 6 years
Pressing Method Single Pressing From Traditional Basket Press
Natural Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French, American
Bottling Date October 31, 2005
Sulfites 30.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31 deg. with the cap of skins punched down manually 2 - 4 times a day for an average of 12 days. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergoes malolactic fermentation in the barrel. This helps to integrate the new oak component and fix colour and flavour compounds. 15% new French oak and 10% new American oak was used. Time in barrel 19 months with only a single racking. This wine was bottled unfined and unfiltered by hand. Production: 550 x 12 x 750ml.
Tasting Notes
plum, spice, cherry, herb, fruit, tannins
Food Pairing strong flavoured meat dishes, lightly spicy meat dishes
2003 Technical Specifications
Alcohol 14.8%
pH 3.9
Total Acidity 5.1 g/L
Grape Varieties Shiraz
Shiraz100%
Drinking Window 2005 & 2010
Region Stellenbosch
Soil Deep red hutton, Raised alluvial stone terrace
Orientation North East
Harvest Dates 3/3/03 – 10/3/03
Vine Age 5 yr old vines
Natural Yeast Yes
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French, American
Bottling Date 21/10/2004
Sulfites 30.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31 deg. with the cap of skins punched down manually 2 - 4 times a day for an average of 13 days. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergoes malolactic fermentation in the barrel. This helps to integrate the new oak component and fix colour and flavour compounds. 10% new French oak and 10 % new American oak was used. Time in barrel 19 months with only a single racking. This wine was bottled unfined and unfiltered by hand.
Tasting Notes
deep red colour, intense berry, spice, liquorice, wild herb nose, complex fruit, soft ripe tannins, finely textured, long warm finish
Food Pairing strong flavoured meat dishes, lightly spicy meat dishes
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford