Technical Specifications
Alcohol 14.35%
Residual Sugar 2.8 g/L
pH 3.5
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz
Shiraz100%
Region Tulbagh
Soil Structured red and yellow clay soils with coarse gravel, Well drained sandy-loam soils with a high stone content and some partially weathered shale soils
Vineyard Yield 44 hL/ha
Brix at Harvest 24.5°
Grape Clone SH1, SH9, SH99, SH22, SH21, SH35
Vine Age Average 10 years
Fermentation Vessels Open Fermenters, Closed Fermenters
Malolactic Fermentation 100%
Maceration 11 days
Oak Aging 18 months
Lees Aging 10 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Allier French
Barrel Size 300 liter
Sulfites 94.0 ppm
Contains Added Sulfites Yes
Production Details Rootstocks: R99, R110, SO4 and Mgt 101-14. The grapes were hand-picked in the early morning and force-cooled to 4 °C. They were bunch-sorted, destemmed and berry-sorted on vibration tables by 25 highly trained staff. On average 75% of the berries were gently crushed while the rest was kept whole before being deposited into a satellite tank and transported to both open and closed fermenters. The must was de-juiced by 8%. It was given a cold soak of 3 days at 9 °C protected by a CO2 blanket. The juice was pumped over once daily during this period. The tanks were then heated to 18 °C and inoculated with BM45, L2056 and D254 yeast. The fermentation temperature was allowed to peak at 28 °C. The fermenting cap was punched down three times daily and two pump-overs were done per day. Total time on the skins varied from 11 to 16 days. The wine was then pressed into 30% new and 70% second- and third-fill 300 liter Allier French oak barrels. The press fraction was separated. Malolactic fermentation was completed in barrel. After malolactic fermentation, the wines were given a low sulphur dose and left on the gross lees for 10 months. The wine was then racked, blended and returned to barrel. After a total of 18 months in barrel, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration. Harvest analysis: pH 3.45-3.60, total acid 5.70-6.1 g/l. Analysis: volatile acidity 0.65 g/l, free sulphur 20 mg/l, total sulphur 94 mg/l.
Tasting Notes
Nose: red berry, black fruit, floral notes, fynbos nuances
Palate: soft textured tannins, full-bodied mouthfeel, silken finish
Individual Vintages
Producer Information
Website
Address
Waveren Road, Tulbagh, 6820, South Africa
Phone
+27 (0)23 230 0707
Email
Owner
Christiaan van Huyssteen
Cellarmaster
Daniela Jansen