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