2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.9 g/L
pH 3.56
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot
Cabernet Sauvignon93%
Merlot4%
Petit Verdot3%
Drinking Window up to 15 years from harvest
Region Western Cape
Soil Sandy loam of granitic origin, Medium potential clay loam tukulu soil of granitic origin, Decomposed granite
Elevation 160.0 meters
Orientation East, West, Southwest
Vineyard Yield 20 hL/ha
Brix at Harvest 23.0°
Vine Age planted 2001, planted 2003
Fermentation Vessels Small Wooden Upright Fermenters, Barrel
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak60%
Oak Types French
Barrel Size 225L barriques
Bottling Date January 2023
Unfined Yes
Unfiltered Yes
Production Details The 2021 vintage in Stellenbosch was lauded as a great vintage. After better than average rainfall and good cold units, cooler wet weather extended into spring, resulting in delayed bud break. Good conditions through flowering resulted in good berry set and a larger than usual crop. Cooler weather persisted through growing and ripening season, delaying ripening and having a more drawn-out harvest, resulting in perfect conditions for flavour and tannin development. This led to a much later harvest but near perfect fruit. The resultant wines are tight yet powerful with great fruit expression. The wines from this harvest should have the ability to age for a long time. The vineyards are specially selected according to their age and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (3 to 8 t/ha). Grapes are ripened to peak maturity (between 23- and 25-degrees brix) before being hand harvested and delivered to the cellar and placed into a cold store overnight at 4 degrees Celsius. The grapes were bunch sorted, destemmed, berry sorted and then partially crushed to small wooden upright fermenters. There is an initial cold maceration until the fermentation begins spontaneously. Post fermentation maceration is dependent on the ripeness of the fruit at picking and tannin development in the wine. The wine is then drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation. Total maturation is for 22 months with regular racking’s. The wine received no fining or filtration before bottling.
Tasting Notes
Nose: brooding aromas of cassis, blueberries, black berries, tobacco leaf and cedar wood, with a light violet floral lift
Palate: compact dense dark fruit on the entry competing with flavours of dried herbs, tobacco spice, fresh vanilla and cedar, powerful mid-palate and a lingering finish with firm dry tannins
Food Pairing grilled beef, vegetarian options such as melanzane parmigiana or a tomato ragu
Critics Ratings Tim Atkin’s South Africa Special Report 2024: 97 pts
Tim Atkin’s South Africa Special Report 202497 pts
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.4 g/L
pH 3.67
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon92%
Cabernet Franc5%
Merlot3%
Drinking Window up to 15 years from harvest
Region Western Cape
Soil Duplex/plinthic of granitic origin, Sandy loam of granitic origin, Medium potential clay loam tukulu soil, Decomposed granite
Elevation 160.0 meters
Orientation South, East, West, Southwest
Vineyard Yield 30 hL/ha
Brix at Harvest 23.0°
Fermentation Vessels Small Wooden Upright Fermenters, Barrel
Oak Details 51% First Fill New Oak
First Fill New Oak51%
Barrel Size 225-liter French barriques
Bottling Date December 2021
Unfined Yes
Unfiltered Yes
Production Volume 2318 bottles
Bottles2318
Production Details The 2020 vintage in Stellenbosch is regarded as an excellent vintage when it comes to quality and quantity. After a better than average rainfall over the preceding winter and good cold units, we had an early budbreak in the spring of 2019. With a warmer and drier spring than usual we had even budburst across most varieties. We had good bunch formation but with some adverse weather conditions during flowering we had a natural crop thinning. Although the average yields were higher than 2019 and pretty good in total. With enough rain during the growing season, we had minimal stress in the vineyards. Most of the growing season and into the ripening season we had moderate and cool conditions again minimising stress. Later in the ripening season, especially for Bordeaux red cultivars, we had dry and warm weather which compounded with the early start to the harvest resulted in one of our earliest and fastest harvests on record. Luckily all the grapes were in the cellar before the COVID lockdown of the 26th March. All of the above resulted in good ripening and concentration in the grapes. The vineyards are specially selected according to their age and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (4 to 8 t/ha). This gives a pure expression of its environment in the wine. The grapes are ripened to peak maturity (between 23- and 25-degrees brix) before being hand harvested & delivered to the cellar and placed into a cold store overnight at 4 degrees Celsius. The grapes were bunch sorted, destemmed, berry sorted and then partially crushed to small wooden upright fermenters. There is an initial cold maceration until the fermentation begins naturally. Post fermentation maceration is dependent on the ripeness of the fruit at picking and tannin development in the wine. The wine is then drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in small 225-liter French barriques of which 51% is new and the balance 2nd and 3rd fill barrels. Total maturation is for 22 months with regular racking's. The wine received no fining or filtration before bottling. The wine was bottled in December 2021.
Tasting Notes
Nose: blackcurrant, blackberries, violets, graphite
Palate: dark berry fruits, blackcurrant, tobacco, cedar notes
Food Pairing grilled beef, vegetarian options such as melanzane parmigiana or a tomato ragu
Critics Ratings Tim Atkin's South Africa Report: 97 pts
Tim Atkin's South Africa Report97 pts
Winemag.co.za - Christian Eedes93 pts
Vinous - Neal Martin92 pts
Jancis Robinson17.5/20
Wine Advocate - Anthony Mueller91+ pts
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.9 g/L
pH 3.57
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
Cabernet Sauvignon90%
Cabernet Franc5%
Merlot2.5%
Petit Verdot2.5%
Drinking Window immediately after release but will improve with cellaring for up to 15 years from harvest
Region Western Cape
Soil Oakleaf of granitic origin, Oakleaf/tukulu of granitic origin, Medium potential clay loam tukulu soil, Decomposed granite, Glenrosa from a granitic origin with coffee stone gravel
Elevation 200.0 meters
Orientation West
Vineyard Yield 30 hL/ha
Brix at Harvest 23.0°
Fermentation Vessels Small Wooden Upright Fermenters
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Barrel Size 225-liter French barriques
Bottling Date December 2020
Unfined Yes
Unfiltered Yes
Production Details 2019 was the first vintage following the drought after a very cold and wet 2018 winter we went into a relatively cool and wet spring which continued into the summer and harvest period. This resulted in minimal stress throughout the growing and ripening season. The harvest was moderate in size and exceptional in quality. The vineyards are specially selected according to their age and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (4 to 6 t/ha). This gives a pure expression of its environment in the wine. The grapes are ripened to peak maturity (between 23- and 25-degrees brix) before being hand harvested and delivered to the cellar and placed into a cold store overnight at 4 degrees Celsius. The grapes were bunch sorted, destemmed, berry sorted and then partially crushed to small wooden upright fermenters. There is an initial cold maceration until the fermentation begins naturally. Post fermentation maceration is dependent on the ripeness of the fruit at picking and tannin development in the wine. The wine is then drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in small 225-liter French barriques of which 45% is new and the balance 2nd and 3rd fill barrels. Total maturation is for 22 months with regular racking's. The wine received no fining or filtration before bottling.
Tasting Notes
Nose: plush & luxurious with notes of black cherries, crème de cassis, cedar & tobacco leaf
Palate: rich and textured with intense berry fruit on entry followed by a full mid-palate of briary fruit, a creamy texture leading to tannins which are firm but velvety on the finish. The oak is beautifully balanced supporting the fruit and grape tannins, adding a touch of vanilla sweetness to the mid-palate. The wine lingers on the palate for almost an eternity.
Food Pairing grilled beef, melanzane parmigiana, tomato ragu
Critics Ratings Tim Atkin's South Africa Report 2022: 96 points
Tim Atkin's South Africa Report 202296 points
Jancis Robinson 202317/20
James Suckling 202291 pts
Vinous 2022 - Neal Martin93 pts
Wine Advocate - Anthony Mueller July 202392+ pts
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.47
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon92%
Merlot5%
Cabernet Franc3%
Drinking Window immediately after release but will improve with cellaring for up to 15 years from harvest
Region Western Cape
Soil Glenrosa, Pinedene (slate origin), Medium potential clay loam tukulu soil, Decomposed granite
Elevation 200.0 meters
Orientation North-West, West Facing, South-West
Fermentation Vessels Wooden Upright Fermenters, Oak Barrel
Oak Aging 22 months
Oak Details 51% First Fill New Oak
First Fill New Oak51%
Barrel Size 225-liter French barriques
Bottling Date January 2020
Unfined Yes
Unfiltered Yes
Production Volume 1170 bottles
Bottles1170
Production Details 2018 was the last of the drought years in Stellenbosch and was extremely hot throughout the harvest. This resulted in an early harvest at lower alcohol potentials to preserve the fruit expression and acidity in the grape. The vineyards are specially selected according to their age and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (4 to 6 t/ha). This gives a pure expression of its environment in the wine. The grapes are ripened to peak maturity (between 23 and 25 degrees brix) before being hand harvested and delivered to the cellar and placed into a cold store overnight at 4 degrees Celsius. The grapes were destemmed and crushed, with berry sorting, to small wooden upright fermenters. There is an initial cold maceration until the fermentation begins naturally. Post fermentation maceration is dependent on the ripeness of the fruit at picking and tannin development in the wine. The wine is then drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in small 225-liter French barriques of which 51% is new and lasts for 22 months with regular racking's. The wine received no fining or filtration before bottling.
Tasting Notes
Nose: intense black berry fruit such as dark bramble berries, blackcurrant and dark cherries underpinned by brooding notes of cedar and tobacco leaf.
Palate: intense berry notes mirroring the palate. The mid-palate is smooth and textured and leads to dry emery paper tannins. The oak is beautiful balanced supporting the fruit and grape tannins and adding a touch of vanilla sweetness to mid-palate. The wine lingers on the palate for almost an eternity.
Food Pairing grilled beef, melanzane parmigiana, tomato ragu
Critics Ratings Tim Atkin's South Africa Report 2021: 97 points
Tim Atkin's South Africa Report 202197 points
James Suckling Dec 202191 points
Winemag.co.za - Christian Eedes96 points
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
pH 3.58
Total Acidity 5.29 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot
Cabernet Sauvignon85%
Merlot15%
Drinking Window immediately after release but will improve with cellaring for up to 15 years from harvest
Region Western Cape
Soil Glenrosa, Pinedene (slate origin), Clay loam tukulu soil
Elevation 200.0 meters
Orientation North-West, West Facing
Vineyard Yield 25 hL/ha
Brix at Harvest 24.0°
Sites 2 vineyards in the Bottleray ward in Stellenbosch
Vine Age planted 1988, planted 1999
Fermentation Vessels Wooden Fermenters, Oak Barrel
Pressing Method Vertical Basket Press
Natural Yeast Yes
Maceration 14 days
Oak Aging 22 months
Oak Details 43% First Fill New Oak
First Fill New Oak43%
Barrel Size 225 liter French barriques
Bottling Date January 2019
Unfined Yes
Unfiltered Yes
Production Volume 542 bottles
Bottles542
Production Details The grapes are ripened to peak maturity (between 24 and 25 degrees brix) before being hand harvested and delivered to the cellar at which point they are placed in a cold store overnight at 4 degrees Celsius. After destemming the berries pass over a sorting table for the removal of all unwanted material. The berries then fall through a crusher and drop, via gravity, into small open wooden fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take anything up to 14 days to complete. Extraction occurs through regular pump overs and punch downs. Once fermentation has completed the wine may stay on the skins for an additional period of time which is dependent on the tannin development and ripeness, after which the wine is drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in small 225 liter French barriques of which 43% is new and lasts for 22 months with regular rackings. The wine received no fining or filtration before bottling.
Tasting Notes
Nose: blackcurrant, dark cherry fruit, cedar wood, tobacco leaf, vanilla oak, savoury black olive, five spice
Palate: juicy black cherry, blackcurrant flavours, textured dry savoury mid-palate, long finish, perfectly balanced acidity, firm tannins, dry tannins, elegant tannins
Food Pairing rich red meat dishes, melanzane parmigiana, tomato ragu
Critics Ratings Tim Atkin's South Africa Report 2020: 99 points
Tim Atkin's South Africa Report 202099 points
Winemag.co.za - Christian Eedes95 points
Producer Information
Website
Phone
+27 (0)82 413 4335
Owner
Miles Mossop
Cellarmaster
Miles Mossop