Technical Specifications
Alcohol 13.61%
Residual Sugar 4.17 g/L
pH 3.5
Total Acidity 6.06 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Other Varieties
Cabernet Sauvignon92%
Other Varieties8%
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 28ºC, 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 6.06 g/L
Tasting Notes
Nose: christmas fruit cake, tea leaf, tomato plant, cinnamon, clove
Palate: rich plum, ripe plum, berry flavours, spice, oak
Food Pairing barbecued red meats, casseroles, venison, beef burgers, pizza, pasta dishes
▸ 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