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