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