Technical Specifications
Alcohol 15.38%
Residual Sugar 2.4 g/L
pH 3.6
Total Acidity 5.3 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz
Cabernet Sauvignon56%
Merlot22%
Shiraz22%
Drinking Window 2018 to 2025
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Orientation Eastern
Vine Age 16-17 years
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 20/12/2012
Sulfites 21.0 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. Blending done after 9 months. 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
Nose: blackberries, forest floor, spices, cigarbox, Cabernet character
Palate: rich, soft, substantial, lingering flavours, satin texture, finely evolved tannins
Food Pairing mushroom risotto, slow roasted beef