2023 Technical Specifications
Alcohol 13.69%
Residual Sugar 2.6 g/L
pH 3.55
Total Acidity 4.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Mourvedre
Syrah70%
Mourvedre30%
Region Stellenbosch
Orientation South Westerly And Westerly
Fermentation Vessels Stainless Steel
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Production Details Vineyards are on south westerly and westerly facing slopes at 100m-200m above sea level. Each cultivar was harvested at optimal ripeness and fermented separately in stainless-steel fermentation vessels. Half of the Syrah was fermented with 40% whole bunches to add spice and perfume. After fermentation, the wine was pressed and racked to 500L French oak barrels with 20% new oak. The different components were aged for 12 months before blending.
Tasting Notes
Nose: cranberry, blackberry, jasmine, savoury herbs, peppery spice
Palate: dark fruit, subtle tannins, elegant oak
Food Pairing pan seared pork tenderloin with roasted root vegetables, venison, braaied meats
2022 Technical Specifications
Alcohol 14.04%
Residual Sugar 2.3 g/L
pH 3.61
Total Acidity 4.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz, Mourvedre
Shiraz69%
Mourvedre31%
Region Stellenbosch
Orientation South Westerly And Westerly
Fermentation Vessels Stainless Steel
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Production Details Vineyards are on south westerly and westerly facing slopes at 100m-200m above sea level. Each cultivar was harvested at optimal ripeness and fermented separately in stainless-steel fermentation vessels. A 50% portion of Shiraz was fermented with 30% whole bunches to add spice and perfume. After fermentation, the wine was pressed and racked to 500L French oak barrels with 20% new oak. The different components were aged for 12 months before blending.
Tasting Notes
Nose: blackberry, cranberry, dark cherries, savoury herbs, peppery spice
Palate: dark fruit, subtle tannins, elegant oak
Food Pairing pan seared pork tenderloin with roasted root vegetables, venison, braaied meats
2021 Technical Specifications
Alcohol 13.7%
Residual Sugar 2.2 g/L
pH 3.65
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz, Mourvedre, Grenache
Shiraz60%
Mourvedre35%
Grenache5%
Region Stellenbosch
Orientation South Westerly And Westerly
Fermentation Vessels Stainless Steel
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Production Details Vineyards are on south westerly and westerly facing slopes at 100m-200m above sea level. Each cultivar was harvested at optimal ripeness and fermented separately in stainless-steel fermentation vessels. A 20% portion of Shiraz was fermented with 30% whole bunches to add spice and perfume. After fermentation, the wine was pressed and racked to 500L French oak barrels with 20% new oak. The different components were aged for 12 months before blending.
Tasting Notes
Nose: blackberry, cranberry, dark cherries, savoury herbs, peppery spice
Palate: dark fruit, subtle tannins, elegant oak
Food Pairing pan seared pork tenderloin with roasted root vegetables, venison, braaied meats
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.2 g/L
pH 3.54
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Shiraz, Mourvedre, Grenache
Shiraz58%
Mourvedre34%
Grenache8%
Drinking Window now or over the next five years
Region Stellenbosch
Orientation South Westerly And Westerly
Fermentation Vessels Open Red Wine Fermenters
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Serving Temperature 16-18°C · 61-64°F
Production Details Vineyards are on south westerly and westerly facing slopes at 100m-200m above sea level. All cultivars were fermented separately in open red wine fermenters. Fermentation temperatures hovered around 26 C and peaked at about 28 C. Regular pump overs helped extract intense colour and soft, pliable tannins. After fermentation, the wine was pressed and racked to 500L French oak barrels with 20% new oak. The different components were aged for 12 months before blending.
Tasting Notes
Nose: blackberry, cranberry, dark cherries, savoury herbs, peppery spice
Palate: dark fruit, subtle tannins, elegant oak
Food Pairing hearty stew with root vegetables, roasted leg of venison with caramelized onions and a dark cherry sauce
Producer Information
Website
Phone
+27 (0)21 900 5700
Email
Owner
Harold and Denise Johnson