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