Technical Specifications
Alcohol 14.5%
Residual Sugar 2.2 g/L
pH 3.56
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot
Merlot34%
Cabernet Sauvignon32%
Cabernet Franc30%
Petit Verdot4%
Region Western Cape
Soil Decomposed granite
Harvest Dates February 5-27, 2020
Sites Coastal
Fermentation Vessels French Oak, Stainless Steel
Oak Aging 20 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 225L
Extended Maceration Yes
Production Details Yield: 10.5 ton/ha. Grapes are hand-picked, placed in small lug boxes, and then transported to the cellar in a refrigerated truck. The whole berries are double-sorted in the cellar using an optical sorting machine to ensure that only the best quality grapes are used. The must was fermented dry on the skins and then macerated for an extended period of time after fermentation. This results in a deep colour and a good tannin structure. Fermentation took place in a combination of French oak and stainless steel tanks followed by malolactic fermentation in barrel. Each component was matured separately in 225L French oak barrels for 20 months, with 30% of the barrels being new oak.
Tasting Notes
Nose: fruitcake, cedar, cocoa, dried lavender
Palate: broad, fleshy, succulent, dark fruitcake