Technical Specifications
Alcohol 14.98%
Residual Sugar 1.4 g/L
pH 3.69
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2026 to 2036
Region Stellenbosch
Soil Red hutton decomposed granite
Elevation 393.0 meters
Orientation North
Harvest Dates 2/3/21 to 24/3/21
Vine Age 27 years, 18 years, 12 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Oak Aging 23 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Bottling Date 22/02/2023
Sulfites 67.0 ppm
Unfiltered Yes
Production Details 100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation at max. 29°C, 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
Nose: intense savoury fruitcake, black berries, red berries, tobacco, smoked meat, toast, cedar
Palate: big, intense, fine tannins, soft tannins, delicious long finish, complex finish
deep red colour
Food Pairing rare grilled beef on the braai