Technical Specifications
Alcohol 13.81%
Residual Sugar 4.2 g/L
pH 3.63
Total Acidity 5.98 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Other Varieties
Cabernet Sauvignon88%
Other Varieties12%
Region Western Cape
Soil Granite, Sandstone, Shale
Harvest Dates mid-February until the end of March
Brix at Harvest 23.0°
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 12 months
Oak Types selected oak
Production Details The grapes were harvested at 23º to 25º Balling, from mid-February until the end of March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperature-controlled stainless-steel tanks at 25º to 28º C, for 14 days. Upon completion of malolactic fermentation, the wine was matured in contact with selected oak for a period of 12 to 15 months.
Tartaric Acid 5.98 g/L
Tasting Notes
festive fruitcake flavours, baking spice, cherry tobacco, light sheen of polished oak, velvety mouthfeel, lingering aftertaste
Food Pairing lamb chops
▸ Sources (1)
Producer Information
Website
Address
Sonstraal Road, Dal Josaphat, Paarl, 7646, South Africa
Phone
+27 (0)21 862 3104
Email
Owner
Distell/Heineken
Cellarmaster
Samuel Viljoen