Latest Technical Specifications · 2019
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.
2019 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.
2018 Technical Specifications
Alcohol 13.33%
Residual Sugar 1.9 g/L
pH 3.57
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Sandstone-rich soils with upper loam layer and underlying white clay to trap moisture
Estate Grown Yes
Oak Details 36% First Fill New Oak
First Fill New Oak36%
Second Fill Oak64%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 100% Cabernet Sauvignon. Production: 9,600 cases. Cabernet Sauvignon represents 35% of total estate plantings. Clones split between CS1 63, 46C and CS1 69. Drought vintage with stress on vines creating more concentrated grapes packed with flavour. Near-perfect growing conditions during flowering and berry set. Moderate temperatures and lack of heat waves during harvest. Bunches smaller than usual with great concentration.
2017 Technical Specifications
Alcohol 13.59%
Residual Sugar 1.9 g/L
pH 3.57
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Sandstone-rich soils with upper loam layer and underlying white clay to trap moisture
Estate Grown Yes
Oak Details 36% First Fill New Oak
First Fill New Oak36%
Second Fill Oak64%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 100% Cabernet Sauvignon. Production: 9,600 cases. Cabernet Sauvignon represents 35% of total estate plantings. Clones split between CS1 63, 46C and CS1 69. Third year of drought in Western Cape. Low winter rains followed by near-perfect growing conditions. Moderate temperatures and lack of heat waves during harvest. Vineyards remained very healthy with lovely bunches, smaller than usual berries giving great concentration. Extremely classical in style with tight tannin structures and lovely acidities.
2016 Technical Specifications
Alcohol 13.9%
Residual Sugar 2.3 g/L
pH 3.59
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Merlot
Cabernet Sauvignon94%
Petit Verdot3%
Cabernet Franc2%
Merlot1%
Region Stellenbosch
Soil Rockiest sandstone slopes of waterford estate, Planted 2005
Estate Grown Yes
Oak Aging 19 months
Oak Details 26% First Fill New Oak
First Fill New Oak26%
Second Fill Oak74%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 94% Cabernet Sauvignon, 3% Petit Verdot, 2% Cabernet Franc, 1% Merlot. Production: 117 barrels. Aged 19 months in 225L French oak barrels, 26% new. Vintage remembered for drought and heat. Helderberg mountain location with proximity to ocean allowed vineyards to cool at night. Lack of water resulted in light bunches with tiny berries, great for red wine colour and flavour. Heat resulted in wines lower in acidity. Red wines performed exceptionally well.
2015 Technical Specifications
Alcohol 13.9%
Residual Sugar 2.3 g/L
pH 3.59
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc
Cabernet Sauvignon91%
Merlot4%
Petit Verdot3%
Cabernet Franc2%
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 19 months
Oak Details 28.000000000000004% First Fill New Oak
First Fill New Oak28.000000000000004%
Second Fill Oak72%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 91% Cabernet Sauvignon, 4% Merlot, 3% Petit Verdot, 2% Cabernet Franc. Aged in 225L French oak barrels for 19 months, 28% new oak. 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. 8 diverse Cabernet Sauvignon clones cultivated across various sections of the 120-hectare estate. Plantations between 1999 and 2002.
2014 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.2 g/L
pH 3.63
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot
Cabernet Sauvignon90%
Petit Verdot6%
Merlot4%
Drinking Window 6-15 years from release
Region Stellenbosch
Estate Grown Yes
Oak Aging 18 months
Oak Details 34% First Fill New Oak
First Fill New Oak34%
Second Fill Oak66%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 90% Cabernet Sauvignon, 6% Petit Verdot, 4% Merlot. Production: 182 barrels. Aged 18 months in 225L French oak barrels, 34% new. Good long winter but late rains and cold delayed pruning. Great windless conditions during flowering resulted in high-yielding vintage. February temperatures extremely hot, pushing ripening with quick harvest. Highest recorded tonnages for Waterford Estate at the time. White wines challenging, red wines seriously impressed.
2013 Technical Specifications
Alcohol 14.05%
Residual Sugar 2.9 g/L
pH 3.54
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon
Merlot
Cabernet Franc
Drinking Window 8-13 years from release
Region Stellenbosch
Estate Grown Yes
Oak Aging 18 months
Oak Details 32% First Fill New Oak
First Fill New Oak32%
Second Fill Oak68%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details Cabernet Sauvignon, Merlot, Cabernet Franc blend. Production: 164 barrels. Aged 18 months in 225L French oak barrels, 32% new. Long and cold winter with 35% more rain than usual. Excellent growing season until late October storm winds up to 118 km/hr caused excessive vineyard damage with crop losses up to 60%. Odd showers during second half of harvest giving reds longer hang time. Outstanding white wines, particularly Chardonnay. Red wines came out with lovely soft textures and richness.
2012 Technical Specifications
Alcohol 13.9%
Residual Sugar 2.4 g/L
pH 3.49
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Cabernet Sauvignon88%
Merlot5%
Cabernet Franc5%
Petit Verdot2%
Drinking Window 6-15 years from release
Region Stellenbosch
Estate Grown Yes
Oak Aging 19 months
Oak Details 37% First Fill New Oak
First Fill New Oak37%
Second Fill Oak63%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 88% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 2% Petit Verdot. Production: 102 barrels. Aged 19 months in 225L French oak barrels, 37% new. Excellent cold winter but less than ideal rainfall. Growing season started fast with warmer conditions and drier soils. Lack of wind and rain during flowering produced excellent crop for the vintage. Growing season hot and dry until end of harvest. Whites rich with hints of oiliness, reds soft textured with ripe fruit notes.
2011 Technical Specifications
Alcohol 14.4%
Residual Sugar 1.8 g/L
pH 3.6
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon89%
Merlot6%
Cabernet Franc5%
Drinking Window 6-15 years from release
Region Stellenbosch
Estate Grown Yes
Oak Aging 21 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Second Fill Oak65%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 89% Cabernet Sauvignon, 6% Merlot, 5% Cabernet Franc. Production: 188 barrels. Aged 21 months in 225L French oak barrels, 35% new. Excellent cold winter but less than ideal rainfall. Growing season started fast with warmer conditions and drier soils. Lack of wind and rain during flowering produced excellent crop for the vintage. Growing season hot and dry until end of harvest. Whites rich with hints of oiliness, reds soft textured with ripe fruit notes.
2010 Technical Specifications
Alcohol 13.8%
Residual Sugar 2.4 g/L
pH 3.59
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Malbec
Cabernet Sauvignon90%
Cabernet Franc5%
Malbec5%
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 24 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak60%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 90% Cabernet Sauvignon, 5% Cabernet Franc, 5% Malbec. Aged in 225L French oak barrels for 24 months, 40% new oak. 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. 8 diverse Cabernet Sauvignon clones cultivated across various sections of the 120-hectare estate, plantations between 1999 and 2002. 2010 vintage faced challenges and adverse climatic conditions but resulted in exceptional quality. Despite smaller crop, grapes had excellent sugar and acid levels. High rainfall and strong winds, but wines produced were rich with good ageing potential.
2009 Technical Specifications
Alcohol 14.4%
Residual Sugar 1.7 g/L
pH 3.7
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 8-15 years from release
Region Stellenbosch
Estate Grown Yes
Oak Aging 19 months
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 100% Cabernet Sauvignon. Production: 142 barrels. Aged 19 months in 225L French oak barrels. Classic vintage Cabernet Sauvignon with intensely structured wine meant to age and develop gracefully.
2008 Technical Specifications
Alcohol 14.3%
Residual Sugar 1.8 g/L
pH 3.68
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon92%
Merlot5%
Cabernet Franc3%
Region Stellenbosch
Estate Grown Yes
Oak Aging 20 months
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 92% Cabernet Sauvignon, 5% Merlot, 3% Cabernet Franc. Production: 187 barrels. Aged 20 months in 225L French oak barrels. Vintage shows lightness in extract with fresh midpalate, yet will age gracefully and can be appreciated in its youth.
2007 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.2 g/L
pH 3.64
Total Acidity 6.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Estate Grown Yes
Oak Aging 20 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak50%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 100% Cabernet Sauvignon. Production: 109 barrels. Aged 20 months in 225L French oak barrels, 50% new. Dark crimson hue with vibrancy of youth. Wine meant for classic Cabernet Sauvignon lovers that will be truly rewarding with careful ageing and cellaring.
2006 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.49
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Malbec
Cabernet Sauvignon90%
Cabernet Franc5%
Malbec5%
Region Stellenbosch
Estate Grown Yes
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 90% Cabernet Sauvignon, 5% Cabernet Franc, 5% Malbec. Production: 167 barrels. Classical aroma of Cedar wood, cigar box and cassis alongside vibrant red berry fruit and cherries. Palate tightly textured with classic dry Cabernet Sauvignon finish showing great elegance with great mouthfeel and texture on the finish.
2005 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.6 g/L
pH 3.65
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot
Cabernet Sauvignon89%
Cabernet Franc5%
Malbec3%
Petit Verdot3%
Region Stellenbosch
Estate Grown Yes
Oak Aging 22 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Second Fill Oak70%
Oak Types French oak
Barrel Size 225L
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 89% Cabernet Sauvignon, 5% Cabernet Franc, 3% Malbec, 3% Petit Verdot. Production: 239 barrels. Aged 22 months in 225L French oak barrels, 30% new. Dense graphite, blackberry and violet aromas. Hints of shaved lead pencil and fennel seeds along with a dense, rich palate with mouth-filling structure. Full-bodied with finely judged tannin and long, dry finish.
Producer Information
Website
Address
Upper Blaauwklippen Rd, Helderberg Rural, Stellenbosch, 7600
Phone
+27 (0)21 880 5300
Cellarmaster
Mark le Roux