Technical Specifications
Alcohol 14.0%
Residual Sugar 1.5 g/L
pH 3.75
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 Decomposed granite, Fine sand/loam topsoil, Medium-size stones
Orientation North-West
Fermentation Vessels Open-Top Wooden Fermenters, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 32 days
Oak Aging 25 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types French
Contains Added Sulfites Yes
Unfined Yes
Extended Maceration Yes
Production Volume 6,300 bottles
Bottles6,300
Production Details The block is on the north-west-facing slopes of the Schapenberg at about 270-300 meters above sea level, around 5 kilometers from the Atlantic Ocean. Grapes were destemmed, hand sorted and placed into open-top wooden fermenters via gravity. Natural fermentation started spontaneously using wild yeasts. Soft punch-downs and delestages were used during fermentation for gentle color and tannin extraction. The wine spent about 32 days on the skins, went through malolactic fermentation in barrel, and was aged in second- and third-fill French barrels for 25 months. No fining. Only sulphur was added; no tartaric acid or enzymes were used.
Tasting Notes
pencil shavings, leather, dark fruit, dark chocolate
Food Pairing T-bone steak, slow-cooked lamb shanks
Individual Vintages
Producer Information
Website
Address
Old Sir Lowry's Pass Village Road, Somerset West, 7130, South Africa
Phone
+27 (0) 21 858 1292
Email
Owner
Paul Boutinot
Cellarmaster
Werner Engelbrecht