Technical Specifications
Alcohol 14.88%
Residual Sugar 1.09 g/L
pH 3.66
Total Acidity 5.33 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2027 to 2040
Region Stellenbosch
Soil Red hutton decomposed granite, Gravelly (koffieklip) red hutton soil
Elevation 393.0 meters
Orientation North Facing
Harvest Dates March 4, 2022 & March 17, 2022
Grape Clone CS23, CS46, 163, CS191
Vine Age 6-19 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Pressing Method Traditional Basket Press
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 15 days
Oak Aging 23 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date February 6, 2024
Sulfites 56.0 ppm
Contains Added Sulfites Yes
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. 30% 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. Production: 1,665 x 6 x 750ml; 300 x 1.5L; 10 x 3L.
Tasting Notes
deep red colour, dense red berry, nutty blackcurrant, Helderberg mountain intensity, rich, complex, soft, substantial palate, polished tannins, fruitcake, blackcurrant, herbal (fynbos), long finish, layered
Food Pairing red meat dishes, butterfly leg of lamb on the braai with wild rosemary