Technical Specifications
Alcohol 14.4%
Residual Sugar 1.5 g/L
pH 3.63
Total Acidity 5.23 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah
Cabernet Sauvignon42%
Merlot32%
Cabernet Franc14%
Syrah12%
Drinking Window 2025 to 2040
Region Stellenbosch
Soil Deep red decomposed granite
Elevation 393.0 meters
Vine Age 23yr old vines (Cabernet Sauvignon), 14yr old vines (Merlot), 14yr old vines (Cabernet Franc), 22yr old vines (Syrah)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 17 Sep 2018
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. 30°C. Time on skins 12 - 15 days, with cap of skins punched down (pigeage) 1 – 3 times a day. Wine drained directly to barrels together with single pressing from traditional hand basket press. Mostly new French oak used. Blending done after 9 months. Time in barrel 19 months, which included several rackings to gradually clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property. Production: 436 x 6 x 750ml, 36 x 1.5L.
Tasting Notes
medium deep red colour, dense fruit aromas of blackcurrant, fruitcake, blackberry, spices, cinnamon, cloves, red fruit, fynbos, smoky blackberry, well-integrated new oak, elegant dry tannin, complex spicy fruit
Food Pairing roasted red meat dishes