Technical Specifications
Alcohol 12.8%
Residual Sugar 1.34 g/L
pH 3.67
Total Acidity 5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot
Cabernet Sauvignon92%
Cabernet Franc3%
Malbec3%
Petit Verdot2%
Drinking Window 5-20 years from production
Region Stellenbosch
Soil Grey loamy soils with substantial gravel and stone content, Granite-based
Elevation 330.0 meters
Orientation North-Facing
Estate Grown Yes
Fermentation Vessels Whole berries
Pressing Method After Whole Berry Fermentation
Maceration 18 days
Oak Aging 21 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Second Fill Oak70%
Oak Types French oak
Barrel Size 300L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details Hand-harvested, destemmed but not crushed. Whole berries ferment in vessels for approximately 18 days. After fermentation, wine pressed and moved to select French oak barrels for malolactic fermentation and ageing. Blend created during first racking at 6 months, with two more rackings during ageing to assess oak influence before bottling. 8 diverse Cabernet Sauvignon clones cultivated across various sections of the 120-hectare estate.
Individual Vintages
Producer Information
Website
Address
Upper Blaauwklippen Rd, Helderberg Rural, Stellenbosch, 7600
Phone
+27 (0)21 880 5300
Email
Cellarmaster
Mark le Roux