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