Technical Specifications
Alcohol 15.39%
Residual Sugar 1.6 g/L
pH 3.82
Total Acidity 5.6 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2025 to 2034
Region Stellenbosch
Soil Red hutton decomposed granite
Elevation 393.0 meters
Harvest Dates 25/02/2020 - 12/03/2020
Brix at Harvest 23.5°
Vine Age 11-26 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Maceration 15 days
Oak Aging 23 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Bottling Date 22/02/2022
Sulfites 59.0 ppm
Unfiltered Yes
Production Details 100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30ºC. including pre fermentation and post fermentation soaks with regular punch downs for up to 15 days, depending on each parcel. Wine drained directly to barrels, together with single pressing from traditional basket press for malolactic fermentation. 35% new French oak was used from high quality coopers. Time in barrels 23 months with several rackings to gradually clarify the wine and assist maturation. Minimal use of sulphur and nothing else added. Bottled unfiltered by hand on the property.
Tasting Notes
dark, blackcurrant, fruitcake, fruitcake, tomato paste, herbal (fynbos)
Food Pairing red meat dishes, butterfly leg of lamb on the braai with wild rosemary