Technical Specifications
Alcohol 14.5%
Residual Sugar 1.49 g/L
pH 3.63
Total Acidity 5.02 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc
Cabernet Sauvignon40%
Merlot30%
Syrah20%
Cabernet Franc10%
Drinking Window 2025 to 2040
Region Stellenbosch
Soil Red decomposed granite
Elevation 393.0 meters
Harvest Dates 14/02/2018 - 20/03/2018
Vine Age 24yr old vines, 7yr old vines, 15yr old vines
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 11/11/2019
Sulfites 14.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 30°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 3 times a day. Wine drained directly to barrels together with single pressing from traditional hand basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 21 months, which included several rackings to clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property. Production: 400 x 6 x 750ml, 44 x 1.5L, 8 x 3L.
Tasting Notes
Nose: mixed spices, blackcurrants, smoke meat, walnuts
Palate: fresh berry fruit, lively tannins, soft tannins, refined tannins