Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $130.82Original ZAR 2,150.00≈ €116.41 · £98.34 | vergelegen.co.za ↗ |
2023 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.4 g/L
pH 3.57
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Cabernet Sauvignon
Classification Wine of Origin Stellenbosch
Region Stellenbosch
Soil Pinedene and glenrosa soils; well-drained, Slightly vigour-limiting soils with good buffering capacity
Estate Grown Yes
Fermentation Vessels Closed tanks for alcoholic fermentation; stainless steel for malolactic fermentation
Maceration 48 days
Oak Types French oak
Production Details Grapes were hand-picked and fermented in closed tanks at 25–28°C, followed by 48 days of post-fermentation maceration, malolactic fermentation in stainless steel, and 18 months in French oak.
Tasting Notes Deep ruby colour; complex aroma; sophisticated and refined
Food Pairing Lamb shank; beef risotto; rib-eye steak
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.57
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc
Cabernet Sauvignon60%
Petit Verdot15%
Merlot13%
Cabernet Franc12%
Region Stellenbosch
Soil Pinedene, Glenrosa, Clovelly, Deep red hutton
Vine Age 21 years (Cabernet Sauvignon); 16 years (Petit Verdot, Merlot, Cabernet Franc)
Fermentation Vessels New Wooden Barrels, Fermentation Tanks
Maceration 21 days
Oak Aging 18 months
Oak Types French
Bottling Date March 17, 2023
Production Details Hand sorted and destemmed into fermenters. A portion of the Merlot was fermented in new wooden barrels which had their heads removed. On the fermentation tanks a combination of open and closed pump overs happened where the fermentation was running using a varied selection of yeasts to optimize expression of site. The fermentations were run at 24.5 – 28 C depending on batch. An average of 3 weeks post fermentation skin contact was given and malolactic fermentation happened in tank. A selection of the highest quality coopers were used for barrel ageing in French oak which took place for 18 months. The blending took place after 12 months ageing and then was returned to barrel as a unit to knit together. We bottled on 17 March 2023. V 2022 Production: 1,155 x 12 cases.
Tasting Notes
Nose: ripe blackberries, dark plum, cedarwood, cocoa nibs
Palate: layered fruit flavours, dense, textured, fresh, refined, smooth, lingering finish
Food Pairing roasted lamb shank, succulent rib-eye steak, hearty hunter’s stew
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.9 g/L
pH 3.72
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot
Cabernet Sauvignon85%
Merlot15%
Region Stellenbosch
Soil Pinedene, Glenrosa
Fermentation Vessels Closed Tanks, New French Oak
Maceration 28 days
Oak Aging 16 months
Bottle Aging 2 years
Oak Types French
Production Details The grapes were hand-picked and fermented in closed tanks at temperatures of 28-30°C. The young wine receives a post fermentation maceration of 28 days, followed by malolactic fermentation in new French oak. The V is matured in barrels for 16 months, followed by 24 months in bottle before release.
Tasting Notes
Nose: spice, dark chocolate, cedar wood
Palate: pure, fresh, deep ruby colour, complex, sophisticated, refined
Food Pairing lamb shank, beef risotto, rib-eye steak
2015 Technical Specifications
Alcohol 14.35%
Residual Sugar 2.69 g/L
pH 3.61
Total Acidity 6.01 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon80%
Cabernet Franc10%
Merlot10%
Drinking Window over the next 20 years
Region Stellenbosch
Soil Hutton, Glenrosa
Orientation West To Northwest
Fermentation Vessels Closed Tank, Stainless Steel
Maceration 56 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date 21 Jan 2017
Production Details The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28 °C. The young wine received a post fermentation maceration of 56 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 18 months, followed by 48 months in bottle.
Tartaric Acid 6.01 g/L
Tasting Notes
Nose: blackcurrants, red cherries, cedar wood, lead pencil, cigar box, raspberry, black cherry, spice, gaminess
Palate: concentrated, elegant, fine-grained tannins, luxurious, long aftertaste
2014 Technical Specifications
Alcohol 14.06%
Residual Sugar 2.6 g/L
pH 3.7
Total Acidity 5.32 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window over the next 20 years.
Region Stellenbosch
Soil Hutton, Glenrosa
Orientation West To Northwest
Fermentation Vessels Closed Tanks, Stainless Steel
Maceration 28 days
Oak Aging 18 months
Bottle Aging 2 years
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date November 30, 2015
Production Volume 6,235 bottles
Bottles6,235
Production Details The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28°C. The young wine received a post fermentation maceration of 28 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 18 months, followed by 24 months in bottle.
Tartaric Acid 5.32 g/L
Tasting Notes
Nose: blackcurrants, red cherries, cedar wood, lead pencil, cigar box, raspberry, black cherry, spice, gaminess
Palate: concentrated, elegant, fine-grained tannins, luxurious, long aftertaste
2013 Technical Specifications
Alcohol 14.03%
Residual Sugar 3.1 g/L
pH 3.75
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc
Cabernet Sauvignon85%
Petit Verdot5%
Merlot5%
Cabernet Franc5%
Drinking Window Enjoy over the next 20 years.
Region Stellenbosch
Soil Hutton, Glenrosa
Orientation West To Northwest
Fermentation Vessels Closed Tanks, Stainless Steel
Maceration 21 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date October 30, 2014
Production Details The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28°C. The young wine received a post fermentation maceration of 21 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 18 months, followed by 36 months in bottle. The wine was bottled on 30 October 2014. Released August 2019.
Tasting Notes
Palate: composed, elegant, cabernet-dominated, supple tannins, long aftertaste
2012 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.61
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Enjoy over the next 20 years.
Region Stellenbosch
Soil Hutton, Glenrosa
Elevation 160.0 meters
Orientation West To Northwest
Fermentation Vessels Closed Tanks, Stainless Steel
Maceration 21 days
Oak Aging 18 months
Bottle Aging 2 years
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date October 23, 2013
Production Volume 13,500 bottles
Bottles13,500
Production Details The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28°C. The young wine received a post fermentation maceration of 21 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 18 months, followed by 24 months in bottle before release. Released September 2016.
Tasting Notes
Nose: aromatic, refined
Palate: focused, fresh, concentrated, supple, structured
Critics Ratings Tim Atkin: 95
Tim Atkin95
2011 Technical Specifications
Alcohol 14.53%
Residual Sugar 2.6 g/L
pH 3.52
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window over the next 20 years
Region Stellenbosch
Soil Hutton, Glenrosa
Orientation West To Northwest
Fermentation Vessels Closed Tank, Stainless Steel
Maceration 21 days
Oak Aging 21 months
Bottle Aging 2 years
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Bottling Date 14 May 2013
Production Volume 9,600 bottles
Bottles9,600
Production Details The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28°C. The young wine received a post-fermentation maceration of 21 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 21 months, followed by 24 months in bottle before release.
Tasting Notes
Nose: blackcurrants, red cherries, cedar wood, lead pencil, cigar box, raspberry, black cherry, spice, gaminess
Palate: concentrated, elegant, fine-grained tannins, long aftertaste
Producer Information
Website
Address
Lourensford Road, Somerset West, Cape Town, 7130, South Africa
Phone
+27 21 847 2100
Email
Owner
Anglo American Platinum Corporation