Technical Specifications
Alcohol 13.63%
Residual Sugar 1.39 g/L
pH 3.66
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc
Cabernet Sauvignon49%
Merlot26%
Syrah15%
Cabernet Franc10%
Drinking Window now to 2036
Region Stellenbosch
Soil Decomposed granite - hutton type
Elevation 393.0 meters
Vine Age 22yr old vines (Cabernet Sauvignon), 13yr old vines (Merlot), 21yr old vines (Syrah), 13yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 17/10/2017
Sulfites 54.0 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. 30°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 20 months, which included several rackings to gradually clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
red colour, spices, cloves, nutmeg, cinnamon, blackcurrant, dark berries, dark berry fruit, cherry fruit
Food Pairing red meat dishes, classic slow cooked beef casserole