Technical Specifications
Alcohol 15.0%
Residual Sugar 2.5 g/L
pH 3.72
Total Acidity 5.4 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Petit Verdot, Cabernet Sauvignon, Merlot
Petit Verdot46%
Cabernet Sauvignon40%
Merlot14%
Region Stellenbosch
Soil Duplex clay
Sites Petit Verdot 46% (Banghoek & Bottelary); Cabernet Sauvignon 40% (Banghoek & Bottelary); Merlot 14% (Elgin)
Fermentation Vessels Tank, French Oak Barrel
Pressing Method Tiny Hand Operated Basket Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 22 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Barrel Size 225 L
Unfined Yes
Production Details Blend of Petit Verdot, Cabernet Sauvignon, and Merlot from Stellenbosch vineyards. Grapes were picked as early as possible, destemmed without crushing, hand sorted, transferred to tank, and given a 3 to 5 day cold soak. Fermentation started naturally without added yeast, with soft pigeage twice daily during the first week and then every few days. Once the desired extraction was achieved, the wine was drained, pressed in a tiny hand operated basket press, and matured for 22 months in 225 L French oak barrels, 50% new, before bottling unfined and without heavy filtration. The producer also notes roughly a week of cold soak, about 2 weeks of fermentation, and another 2 weeks before pressing. Free SO2 was listed as 14 mg/l and volatile acidity as 0.70 g/l.
Individual Vintages
Producer Information
Website
Address
Helshoogte Pass, Stellenbosch, 7600, South Africa
Phone
+27 (0)72 182 7571
Email
Owner
Donovan Rall
Cellarmaster
Donovan Rall