Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2019 / 750ml | ≈ $82.14Original ZAR 1,350.00≈ €73.10 · £61.75 | shop.detrafford.co.za ↗ |
2019 Technical Specifications
Alcohol 14.36%
Residual Sugar 1.39 g/L
pH 3.62
Total Acidity 5.31 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon 42%; Merlot 29%; Cabernet Franc 17%; Syrah 12%
Region Stellenbosch
Soil Deep granite-based soil rich in iron, With clay content
Fermentation Vessels Small open-top fermenters
Pressing Method Traditional Hand Basket Press
Natural Yeast Yes
Oak Types French oak, mostly new
Barrel Size Small barrels; exact capacity not stated
Unfined Yes
Unfiltered Yes
Production Volume
Magnums60
Production Details Handpicked and destemmed; fermented with natural yeast in small open-top fermenters with punch-downs; pressed in a traditional hand basket press; matured 21 months mostly in small new French oak; bottled, labelled by hand, unfined and unfiltered on the property. Bottled 30 October 2020.
Tasting Notes Medium-deep red-purple; plum, red berry, fruitcake, spices and herbaceous fynbos; layered, refined tannins, substantial body and velvety texture
Food Pairing Slow-roasted lamb; venison casserole; rib-eye cooked over a braai
Vintages
2018 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
2017 Technical Specifications
Alcohol 14.4%
Residual Sugar 1.5 g/L
pH 3.63
Total Acidity 5.23 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah
Cabernet Sauvignon42%
Merlot32%
Cabernet Franc14%
Syrah12%
Drinking Window 2025 to 2040
Region Stellenbosch
Soil Deep red decomposed granite
Elevation 393.0 meters
Vine Age 23yr old vines (Cabernet Sauvignon), 14yr old vines (Merlot), 14yr old vines (Cabernet Franc), 22yr old vines (Syrah)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 17 Sep 2018
Sulfites 21.0 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 19 months, which included several rackings to gradually clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property. Production: 436 x 6 x 750ml, 36 x 1.5L.
Tasting Notes
medium deep red colour, dense fruit aromas of blackcurrant, fruitcake, blackberry, spices, cinnamon, cloves, red fruit, fynbos, smoky blackberry, well-integrated new oak, elegant dry tannin, complex spicy fruit
Food Pairing roasted red meat dishes
2016 Technical Specifications
Alcohol 13.63%
Residual Sugar 1.39 g/L
pH 3.66
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc
Cabernet Sauvignon49%
Merlot26%
Syrah15%
Cabernet Franc10%
Drinking Window now to 2036
Region Stellenbosch
Soil Decomposed granite - hutton type
Elevation 393.0 meters
Vine Age 22yr old vines (Cabernet Sauvignon), 13yr old vines (Merlot), 21yr old vines (Syrah), 13yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 17/10/2017
Sulfites 54.0 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 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
red colour, spices, cloves, nutmeg, cinnamon, blackcurrant, dark berries, dark berry fruit, cherry fruit
Food Pairing red meat dishes, classic slow cooked beef casserole
2015 Technical Specifications
Alcohol 14.93%
Residual Sugar 1.7 g/L
pH 3.63
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Syrah, Merlot
Cabernet Sauvignon46%
Syrah27%
Merlot27%
Drinking Window 2023 to 2035
Region Stellenbosch
Soil Red decomposed granite - hutton type
Elevation 393.0 meters
Vineyard Yield 18 hL/ha
Vine Age 21yr old vines (Cabernet Sauvignon), 20yr old vines (Syrah), 12yr old vines (Merlot)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 09/11/2016
Sulfites 31.0 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 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property. Production: 246 x 12 x 750ml, 30 x 1.5L, 10 x 3L.
Tasting Notes
deep red, youthful colour, spicy fruitcake nose, black berries, red berries, tobacco, toast, cedar, thick tannins, broad tannins, long finish
Food Pairing char grilled whole red cabbage with lamb fat drippings, slow roasted lamb, fine rib eye steak
2014 Technical Specifications
Alcohol 14.83%
Residual Sugar 1.7 g/L
pH 3.69
Total Acidity 5.4 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc
Cabernet Sauvignon43%
Syrah29%
Merlot21%
Cabernet Franc7%
Drinking Window now to 2030
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Vine Age 20yr old vines (Cabernet Sauvignon), 19yr old vines (Syrah), 11yr old vines (Merlot), 11yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 20 Nov 2015
Sulfites 26.0 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 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property.
Food Pairing duck, charcuterie, roast meat
2013 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.3 g/L
pH 3.61
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Syrah, Merlot
Cabernet Sauvignon50%
Syrah30%
Merlot20%
Drinking Window 2020-2030
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Grape Clone CS337, CS359, CS27, CS46A, CS1A, CS163 (Cabernet Sauvignon); SH21A, SH1A, SH99 (Syrah); MO181 (Merlot)
Vine Age 19 yr old vines (Cabernet Sauvignon), 18 yr old vines (Syrah), 19 yr old vines (Merlot)
Fermentation Vessels Open Top Fermenter, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 12 days
Oak Aging 24 months
Oak Types French
Bottling Date 24 Feb 2015
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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 24 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
blackberry, cherry, spices, fruitcake, new oak, fine tannins
Food Pairing roasted meat dishes
2012 Technical Specifications
Alcohol 14.46%
Residual Sugar 1.4 g/L
pH 3.67
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Cabernet Sauvignon, Merlot, Cabernet Franc
Syrah32%
Cabernet Sauvignon31%
Merlot19%
Cabernet Franc18%
Drinking Window 2020 to 2030
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Vineyard Yield 29 hL/ha
Vine Age 17 yr old vines (Syrah), 18 yr old vines (Cabernet Sauvignon), 18 yr old vines (Merlot), 9 yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenter, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 3 Mar 2014
Sulfites 40.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 23 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property. Production: 292 x 12 x 750ml, 28 x 1.5L.
Tasting Notes
fruitcake, tomato paste, cinnamon, cloves, smoky blackberry
Food Pairing roasted red meat dishes
2011 Technical Specifications
Alcohol 15.38%
Residual Sugar 2.4 g/L
pH 3.6
Total Acidity 5.3 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon56%
Merlot22%
Shiraz22%
Drinking Window 2018 to 2025
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Orientation Eastern
Vine Age 16-17 years
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 20/12/2012
Sulfites 21.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 22 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
Nose: blackberries, forest floor, spices, cigarbox, Cabernet character
Palate: rich, soft, substantial, lingering flavours, satin texture, finely evolved tannins
Food Pairing mushroom risotto, slow roasted beef
2010 Technical Specifications
Alcohol 15.53%
pH 3.66
Total Acidity 5.3 g/L
Grape Varieties Merlot, Shiraz, Cabernet Sauvignon
Merlot42%
Shiraz29%
Cabernet Sauvignon29%
Drinking Window 2016 to 2028
Region Stellenbosch
Soil Red decomposed granite - hutton type
Elevation 393.0 meters
Vineyard Yield 18 hL/ha
Vine Age 16 yr old vines (Merlot, Cabernet Sauvignon), 15 yr old vines (Shiraz)
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 25 Jan 2012
Sulfites 5.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Time in barrel 22 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property. Production: 330 x 6 x 750mℓ.
Tasting Notes
Nose: spices, blackcurrant
Palate: blueberry, blackcurrant, spice
2009 Technical Specifications
Alcohol 14.96%
Residual Sugar 2.3 g/L
pH 3.63
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon52%
Merlot31%
Shiraz14%
Cabernet Franc3%
Drinking Window 2017 to 2028
Region Stellenbosch
Soil Decomposed granite
Elevation 393.0 meters
Vine Age 14-15 years
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Aging 20 months
Oak Types French
Bottling Date 28 Dec 2010
Sulfites 15.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
smoky blackberry, fruitcake, cinnamon, cigarbox, spice
Food Pairing roast meat dishes, grilled meat dishes
2008 Technical Specifications
Alcohol 14.91%
pH 3.83
Total Acidity 5.7 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon43%
Merlot32%
Shiraz20%
Cabernet Franc5%
Drinking Window now to 2020
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Vine Age 13-14 years
Fermentation Vessels Open Top Fermenters, Oak Barrel
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 1 Dec 2009
Sulfites 9.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property. Production: 396 x 6 x 750mℓ and 70 x 12 x 375mℓ.
Tasting Notes
Nose: bright red berries, cherries, spice, leafy, fynbos, blueberry, black currant
Palate: bright red fruit, spice, lovely texture, rich, refined berry fruit
2007 Technical Specifications
Alcohol 14.58%
Residual Sugar 1.5 g/L
pH 3.74
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon40%
Merlot27%
Shiraz20%
Cabernet Franc13%
Drinking Window 2012-2020
Region Stellenbosch
Soil Red decomposed granite - hutton type
Elevation 393.0 meters
Vine Age 12-13 years
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 27 Nov 2008
Sulfites 6.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. Mostly new French oak used. Time in barrel 19 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
fruitcake, tomato paste, cinnamon, cloves, smoky blackberry
Food Pairing roasted red meat dishes
2006 Technical Specifications
Alcohol 15.07%
pH 3.64
Total Acidity 5.2 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon50%
Merlot37%
Shiraz13%
Drinking Window 2010-2020
Region Stellenbosch
Soil Decomposed granite
Elevation 380.0 meters
Harvest Dates Cabernet Sauvignon 11/3/06; Merlot 6/3/06; Shiraz 9/3/06
Vine Age 11-12 years
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 22 Jan 2008
Sulfites 12.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 22 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
dry fruitcake, cinnamon, smoky blackberry, plumminess, well integrated oak, firm dry tannin
Food Pairing fine rich roasted red meat dishes, grilled red meat dishes
2005 Technical Specifications
Alcohol 14.83%
pH 3.7
Total Acidity 5.6 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon57%
Merlot29%
Shiraz14%
Drinking Window 2009 and 2020
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 380.0 meters
Harvest Dates Cabernet Sauvignon 8/3/05-10/3/05; Merlot 24/2/05; Shiraz 22/2/05
Grape Clone CS337, CS359, CS27, CS46A, CS1A, CS163, MO181, SH21A, SH1A, SH99
Vine Age 11 yr old vines (Cabernet Sauvignon, Merlot), 10 yr old vines (Shiraz)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 10 Feb 2007
Sulfites 23.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 22 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property. Production: 155 x 12 x 750ml, 100 x 1.5l.
Tasting Notes
deep red colour, smoky blackcurrant, spicy fruitcake, well knit structure, dense tannins, rich fruit, complex fruit, lovely texture
Food Pairing rich meat dishes, roasted meat dishes, grilled red meat dishes
2004 Technical Specifications
Alcohol 14.56%
Residual Sugar 3.3 g/L
pH 3.49
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon60%
Merlot27%
Shiraz13%
Drinking Window 2008 and 2015
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 380.0 meters
Harvest Dates March 1-22, 2004
Vine Age 10 yr old vines (Cabernet Sauvignon, Merlot), 9 yr old vines (Shiraz)
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date December 15, 2005
Sulfites 24.0 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. 29°C - 31°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 - 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property. Production: 710 x 750ml x 6 (packed in wooden boxes).
Tasting Notes
deep red, purple colour, smoky blackcurrant, spicy fruitcake, dense tannins, rich fruit, complex fruit
Food Pairing rich meat dishes, roasted meat dishes, grilled red meat dishes
2003 Technical Specifications
Alcohol 14.83%
Residual Sugar 1.7 g/L
pH 3.68
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon42%
Merlot33%
Shiraz17%
Cabernet Franc8%
Drinking Window 2006-2015
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Harvest Dates February 26, 2003 - March 7, 2003
Vine Age 9 yr old vines (Cabernet Sauvignon, Merlot, Cabernet Franc), 8 yr old vines (Shiraz)
Natural Yeast Yes
Maceration 9 days
Oak Types French
Bottling Date January 12, 2005
Sulfites 24.0 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. 31°C - 33°C. Time on skins 9 - 11 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 21 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property. Production: 630 x 750ml x 6 (packed in wooden boxes).
Tasting Notes
deep red, purple colour, lush blackberry, spicy fruitcake aromas, dense tannins, intense fruit, rich, supple, almost thick texture, long finish
Food Pairing rich red meat dishes, roasted red meat dishes, grilled red meat dishes
2001 Technical Specifications
Alcohol 15.69%
pH 3.52
Total Acidity 5.7 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon38%
Merlot25%
Shiraz25%
Cabernet Franc12%
Drinking Window 2006-2015
Region Stellenbosch
Soil Red decomposed granite - hutton type
Elevation 380.0 meters
Harvest Dates February 14, 2001 - March 2, 2001
Vine Age 6-7 years
Natural Yeast Yes
Maceration 9 days
Oak Aging 21 months
Oak Types French
Bottling Date January 28, 2003
Sulfites 26.0 ppm
Unfined Yes
Unfiltered Yes
Production Volume 1,427 bottles
Bottles1,427
Magnums396
Production Details Handpicking into 20 kg lugboxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 31°C - 33°C. Time on skins 9 - 11 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 21 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
deep red, purple colour, lush blackberry, spicy fruitcake aromas, dense tannins, intense fruit, rich, supple, almost thick texture, hidden complexity, long finish
Food Pairing rich, roasted or grilled red meat dishes
2000 Technical Specifications
Alcohol 15.26%
Residual Sugar 2 g/L
pH 3.47
Total Acidity 5.3 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon50%
Merlot33%
Shiraz17%
Drinking Window 2005-2014
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 380.0 meters
Harvest Dates 19/2/00 - 28/2/00
Vine Age 5-6 years
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Maceration 9 days
Oak Types French
Bottling Date 4/1/02
Sulfites 33.0 ppm
Unfined Yes
Unfiltered Yes
Production Volume 1,062 bottles
Bottles1,062
Magnums482
Production Details Handpicking into 20 kg lugboxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 31°C - 33°C. Time on skins 9 - 11 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 21 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined or unfiltered, on the property.
Tasting Notes
Nose: blackberry, spicy fruitcake
Palate: dense tannins, intense fruit, rich, supple, thick texture, hidden complexity, long finish
Food Pairing rich meat dishes, roasted meat dishes, grilled red meat dishes
1999 Technical Specifications
Alcohol 14.21%
Residual Sugar 2.1 g/L
pH 3.66
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon51%
Merlot25%
Shiraz24%
Drinking Window 2004-2012
Region Stellenbosch
Soil Red decomposed granite - hutton type
Harvest Dates 23/2/99 - 23/3/99
Vine Age 5 yr old vines (Cabernet Sauvignon, Merlot), 4 yr old vines (Shiraz)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Oak Types French
Bottling Date 20/12/00
Sulfites 50.0 ppm
Fining Agents egg whites
Production Volume 390 bottles
Bottles390
Magnums371
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 - 33°C. Time on skins 10 - 14 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 21 months, which included several rackings to gradually clarify the wine and assist maturation. The wine was lightly fined with fresh egg whites before bottling by hand on the property.
Tasting Notes
deep red, purple colour, blackberry, plum, spiced, exotic gaminess, dense tannins, well integrated oak, hidden complexity, long finish
Food Pairing rich, roasted or grilled red meat dishes
1998 Technical Specifications
Alcohol 14.73%
Residual Sugar 1.7 g/L
pH 3.73
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon44%
Merlot37%
Shiraz13%
Cabernet Franc6%
Drinking Window 2003 and 2013
Region Stellenbosch
Soil Deep red hutton type
Harvest Dates 14/2/98 - 27/2/98
Vine Age 4 yr old vines, 10 yr old vines, 3 yr old vines
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Oak Types French
Bottling Date 11/11/99
Sulfites 40.0 ppm
Unfiltered Yes
Fining Agents egg whites
Production Volume
Magnums495
Production Details Handpicking into 20 kg lug boxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 30°C - 33°C. Time on skins 10 - 14 days, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 21 months, which included several rackings to gradually clarify the wine and assist maturation. The wine was lightly fined with fresh egg whites before bottling unfiltered by hand on the property.
Tasting Notes
deep red, purple colour, blackberry, plum, clove, cinnamon, dense tannins, well-integrated oak, complex, long finish
Food Pairing rich meat dishes, roasted meat dishes, grilled meat dishes
1997 Technical Specifications
Alcohol 14.24%
Residual Sugar 2.2 g/L
pH 3.76
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cabernet Franc
Merlot50%
Cabernet Sauvignon26%
Cabernet Franc24%
Drinking Window 2001 and 2010
Region Stellenbosch
Soil Deep red hutton type
Harvest Dates 14 / 3 /97 & 3 / 4 / 97
Vine Age 9 yr old vines (Merlot), 4 yr old vines (Cabernet Sauvignon), 4 yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Oak Types French
Bottling Date 4 / 12 / 98
Sulfites 25.0 ppm
Unfiltered Yes
Fining Agents egg whites
Production Volume
Magnums295
Production Details Handpicking into 20 kg lugboxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 34°C for the Merlot and 32°C for both Cabernets. Time on skins 10 days for Merlot and 14 days for Cabernets, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. The wine was lightly fined with fresh egg whites before bottling unfiltered by hand on the property.
Tasting Notes
deep red colour, lush blackberry, plum aromas, spiced with a little cinnamon, dense tannins, well integrated oak, complex, long, nicely dry finish
Food Pairing rich, but finely flavoured red meat dishes
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford