Technical Specifications
Alcohol 14.3%
Residual Sugar 1.57 g/L
pH 3.58
Total Acidity 5.64 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Upper Hemel-en-Aarde Valley
Soil Ancient decomposed granite, Saprolite clay, Quartzite inclusions
Elevation 220.0 meters
Orientation Western Slopes
Grapes Picked March 19, 2022
Brix at Harvest 23.7°
Grape Clone CF312J
Vine Age planted 2003
Fermentation Vessels Open Top Fermenter, Stainless Steel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 11 months
Oak Types French
Barrel Size 228L
Used Oak Only Yes
Sulfites 58.0 ppm
Contains Added Sulfites Yes
Production Details Processed and gravity fed into small open top fermenters with 8% whole bunch. 75% was fermented with selected yeast strains and the remaining 25% ran wild with native yeast strains. Gentle punch-downs were used when required, and the wine was softly pressed at 1 degrees B before finishing dry in stainless steel tank. Matured in 228L French oak barrels for 11 months with no new oak. The vineyards lie about 5 km from the South Atlantic Ocean along the Onrus River.
Malic Acid 2.17 g/L
▸ Sources (1)
Producer Information
Website
Address
Upper Hemel-en-Aarde Valley, Hermanus, 7201, South Africa
Phone
+27 78 349 5402
Email
Owner
Frederik and Céline Hasher
Cellarmaster
Natasha Williams