Technical Specifications
Alcohol 14.0%
Residual Sugar 2.4 g/L
pH 3.49
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon50%
Cabernet Franc35%
Merlot15%
Region Western Cape
Soil Decomposed granite
Harvest Dates 14 February 2016 - 3 March 2016
Sites Franschhoek, Groenekloof
Fermentation Vessels Wood Fermenter
Natural Yeast Yes
Maceration 5 days
Oak Aging 24 months
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French oak
Barrel Size French oak barrels
Unfiltered Yes
Production Details Grapes are hand-picked, placed in small lug boxes, and transported to the cellar in a refrigerated truck. The whole berries are double-sorted in the cellar using optical sorting before being gravity-fed into wood fermenters. Each parcel is cold-soaked for a few days before gradually increasing in temperature, where fermentation occurs naturally. After fermentation, the skins were macerated for 5 days. The wines were aged in 60% new French oak for 24 months before being bottled unfiltered and bottle-aged for additional seven years before release. The grapes are primarily from our Franschhoek vineyards, with a small portion coming from our Groenekloof vineyards.
Tasting Notes
Nose: red berry fruit, black berry fruit, baking spice
Palate: ripe hedgerow, dark fruit, spice, bright succulence, earthier cocoa note