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.
Producer Information
Website
Address
Upper Blaauwklippen Rd, Helderberg Rural, Stellenbosch, 7600
Phone
+27 (0)21 880 5300
Email
Cellarmaster
Mark le Roux