Technical Specifications
Alcohol 14.0%
Residual Sugar 2.8 g/L
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 34% Shiraz, 24.5% Cabernet Sauvignon, 11% Merlot, 8% Malbec, 7% Petit Verdot, 5.5% Cabernet Franc, 4% Pinotage, 2% Mourvèdre, 2% Grenache Noir, 1.5% Barbera, 0.5% Marselan
Region Western Cape
Fermentation Vessels Separate fermentation for each cultivar on skins
Maceration 7 days
Oak Aging 12 months
Oak Types French oak
Barrel Size 300-litre and 4200-litre French oak
Production Details Cultivars harvested and fermented separately. Fermentation on skins for around 7 days, extended maceration for about 1 week. Pressed into 20% new and 70% second- and third-fill 300-litre French oak barrels, plus 10% in 4200-litre French oak foudres. After malolactic fermentation, racked and returned to barrels for total 12 months maturation before bottling.
Tasting Notes
Succulent, Black fruit, Cigar box, Graphite, Smooth tannins, Tightly knit structure, Crushed mulberry, Blackberry, Plum, Sweet spice, Vanilla, Dark chocolate
Food Pairing Slow-cooked game, Oxtail stew, Barbecued boerewors, Grilled lamb chops with rosemary, Lightly spiced pulled pork shoulder
Producer Information
Website
Address
Babylonstoren Road, Franschhoek, 7690, South Africa
Phone
+27 (0)21 863 3852
Email
Owner
Koos Bekker and Karen Roos
Cellarmaster
Charl Coetzee