Technical Specifications
Alcohol 14.91%
pH 3.83
Total Acidity 5.7 g/L
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon43%
Merlot32%
Shiraz20%
Cabernet Franc5%
Drinking Window now to 2020
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Vine Age 13-14 years
Fermentation Vessels Open Top Fermenters, Oak Barrel
Pressing Method Traditional Basket Press
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 1 Dec 2009
Sulfites 9.0 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. Mostly new French oak used. Time in barrel 20 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: 396 x 6 x 750mℓ and 70 x 12 x 375mℓ.
Tasting Notes
Nose: bright red berries, cherries, spice, leafy, fynbos, blueberry, black currant
Palate: bright red fruit, spice, lovely texture, rich, refined berry fruit