Technical Specifications
Alcohol 14.5%
Residual Sugar 1.3 g/L
pH 3.61
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Syrah, Merlot
Cabernet Sauvignon50%
Syrah30%
Merlot20%
Drinking Window 2020-2030
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Grape Clone CS337, CS359, CS27, CS46A, CS1A, CS163 (Cabernet Sauvignon); SH21A, SH1A, SH99 (Syrah); MO181 (Merlot)
Vine Age 19 yr old vines (Cabernet Sauvignon), 18 yr old vines (Syrah), 19 yr old vines (Merlot)
Fermentation Vessels Open Top Fermenter, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 12 days
Oak Aging 24 months
Oak Types French
Bottling Date 24 Feb 2015
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 24 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
blackberry, cherry, spices, fruitcake, new oak, fine tannins
Food Pairing roasted meat dishes