Technical Specifications
Alcohol 15.07%
pH 3.64
Total Acidity 5.2 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon50%
Merlot37%
Shiraz13%
Drinking Window 2010-2020
Region Stellenbosch
Soil Decomposed granite
Elevation 380.0 meters
Harvest Dates Cabernet Sauvignon 11/3/06; Merlot 6/3/06; Shiraz 9/3/06
Vine Age 11-12 years
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 22 Jan 2008
Sulfites 12.0 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.
Tasting Notes
dry fruitcake, cinnamon, smoky blackberry, plumminess, well integrated oak, firm dry tannin
Food Pairing fine rich roasted red meat dishes, grilled red meat dishes