Technical Specifications
Alcohol 14.62%
Residual Sugar 1.8 g/L
pH 3.51
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window now to 2030
Region Stellenbosch
Soil Deep red hutton, Decomposed granite, Heavier clay component
Harvest Dates 6/2/19 to 6/3/19
Brix at Harvest 21.2°
Sites 'Mont Fleur' vineyard, 'Keermont' vineyard
Vine Age 25 years, 16 years, 13 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Maceration 10 days
Oak Aging 19 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date 13/10/2020
Sulfites 37.0 ppm
Contains Added Sulfites Yes
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. 30°C with the cap of skins punched down manually 1-3 times a day for 10 to 16 days. Wine drained directly to barrels together with single pressing from traditional basket press. Malolactic fermentation in the barrel. 30% new French oak. Time in barrel 19 months, which included several rackings to gradually clarify the wine and assist maturation. The wine was bottled unfined and unfiltered by hand on the property. Production: 387 x 6 x 750ml.
Tasting Notes
Nose: black berry, plum, spices (clove and cinnamon), fynbos herbs
Palate: bright fruit, fine supple tannin, fruit and spice aspects
Food Pairing lamb, red meat dishes, baked pasta