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