2022 Technical Specifications
Alcohol 13.8%
Residual Sugar 4.4 g/L
pH 3.72
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Five to nine years
Region Western Cape
Soil Glenrosa, Red slate
Orientation South-West
Harvest Dates 28 March – 30 April 2022
Brix at Harvest 24.5°
Grape Clone CS46 on Richter 99
Vine Age 20 years; 9 years
Maceration 14 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225L French oak barrels
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Details Grapes are hand-harvested at 24.5–25 °B and cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours, along with two to three manual punchdowns. Fermentation completed, a further 14 to 18 days of extended skin maceration takes place before pressing and transferring to 225L French oak barrels. Malolactic fermentation is completed in barrel and maturation takes place over 18 months. 100% 1st fill tight- and medium-grain barrels with medium and medium-plus toasting. Only 23 premium barrels were selected.
Tasting Notes
inky plum-black, ripe blackcurrant, black cherry, savoury black olive, cedar, mocha, dark chocolate, black fruit, pastille intensity
Food Pairing dry-aged ribeye finished with rosemary salt, slow-roasted lamb shoulder, earthy wild mushroom risotto with parmesan cheese, black olive tapenade, aged comté, mature gouda
Critics Ratings Robert Parker Points: 93
Robert Parker Points93
Global Fine Wine ChallengeJudges Selection
Concours Mondial de BruxellesSilver
Decanter World Wine AwardsSilver Medal (92 points)
The Trophy Wine Show88 points
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.3 g/L
pH 3.53
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Five to nine years
Region Western Cape
Soil Glenrosa, Red slate
Orientation South-West
Harvest Dates 23 March – 1 April 2021
Brix at Harvest 24.5°
Grape Clone CS46 on Richter 99
Vine Age 19 years; 8 years
Maceration 14 days
Oak Aging 18 months
Oak Details 83% First Fill New Oak
First Fill New Oak83%
Second Fill Oak17%
Oak Types French
Barrel Size 225L French oak barrels
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Volume 6,700 bottles
Bottles6,700
Production Details Grapes are hand-harvested at 24.5–25.0°B and cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours, along with two to three manual punchdowns of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, a further 14 to 18 days of extended skin maceration takes place before pressing and transferring to 225L French oak barrels. Malolactic fermentation is completed in barrel and maturation takes place over 18 months. 83% 1st fill and 17% second fill tight- and medium-grain barrels with medium and medium-plus toasting. Only 23 premium barrels were selected.
Tasting Notes
inky color, dark velvety color, black pastilles, black cherries, ripe plums, cedar box, pencil shavings, polished, refined tannins, long finish, persistent finish
Food Pairing red meat dishes, lazy-aged rump steak on the braai, whole roasted fillet with rosemary and olive oil basting, large black mushrooms grilled, fluffy baked potato with flash-fried exotic mushrooms and fresh thyme
Critics Ratings Global Fine Wine Challenge: Gold - 2020 vintage
Global Fine Wine ChallengeGold - 2020 vintage
Tim Atkin Report94 points - 2020 vintage
International wine and spirit competitionGold (95 points) - 2020 vintage
Concours International des CabernetsGold Medal - 2020 vintage
Concours Mondial de BruxellesGrand Gold Medal - 2020 vintage
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.6 g/L
pH 3.5
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Five to nine years.
Region Western Cape
Soil Glenrosa and red slate
Orientation South-West
Harvest Dates 07-19 March 2020
Brix at Harvest 24.5°
Grape Clone CS 46 on Richter 99
Vine Age 7-18 years
Maceration 14 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225L French oak barrels
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Volume 6,700 bottles
Bottles6,700
Production Details Grapes are hand-harvested at 24.5-25.0 degrees Balling and cold soaked for two days before being inoculated with yeast. During fermentation, colour and flavour extraction takes place with regular pumpovers every six hours, along with two to three manual punchdowns of the grape cap. A maximum temperature of 27C is reached. On completion of fermentation, a further 14 to 18 days of extended skin maceration takes place before pressing and transferring to 225L French oak barrels. Malolactic fermentation is completed in barrel and maturation takes place over 18 months. 100% first-fill tight- and medium-grain barrels with medium and medium-plus toasting. Only 22 premium barrels were selected.
Tasting Notes
Nose: red berries, black berries, blackcurrants, mint leaves, spicy peppery notes
Palate: black pastilles, silky tannins, balanced acidity, chalky, linear finish
Food Pairing Beef Bourguignon with pearl onions in a rich red wine gravy, Aubergine, Grilled rare roast beef, Tuna, Marlin, Risotto with Porcini & Shitake mushrooms
Critics Ratings Tim Atkin Report: 94 points
Tim Atkin Report94 points
International wine and spirit competitionGold (95 points)
Concours International des CabernetsGold Medal
Concours Mondial de BruxellesGrand Gold Medal
Global Fine Wine ChallengeGold (93 points)
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.3 g/L
pH 3.52
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 5 -9 years
Region Western Cape
Soil Glenrosa, Red slate
Orientation South-West
Harvest Dates 14 March - 27 March 2019
Grape Clone CS 46 on Richter 99
Vine Age 6.89 ha = 17 years and 5.8 ha = 6 years
Maceration 14 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Production Volume 5,600 bottles
Bottles5,600
Production Details Grapes are hand harvested at 24.5 – 25.0 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 14-18 days of extended skin maceration takes place before pressing and barrelling in 225L French oak. Malolactic fermentation is completed in barrel and maturation is over 18 months. A premium selection of only 21 barrels. 100% 1st fill barrel only of tight and medium grain with medium and medium-plus toasting.
Tasting Notes
Nose: blackcurrant, plums, cedar wood, clove spice
Palate: ripe tannin structure, velvet finish
Food Pairing Steak – with a little fat, Juicy lamb – not too rich, Home cooked berry sauce with a little cream, Ostrich steaks and beef liver or beef dominated stews, beaufort cheese, gouda cheese, cheddar cheese, double Gloucester cheese, older Amsterdam cheese, stilton cheese
Producer Information
Website
Address
Dwarsrivier Farm, Citrusdal, 7340, South Africa
Phone
+27 (0)27 482 2827
Email
Owner
Nieuwoudt Family (David Nieuwoudt, Emma Nieuwoudt)
Cellarmaster
David Nieuwoudt