Technical Specifications
Alcohol 13.7%
Residual Sugar 3 g/L
pH 3.56
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 1 – 6 years
Region Worcester
Soil Glenrosa, Sandy loam
Harvest Dates April
Grape Clone CS46
Vine Age 18 years
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 12 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Sulfites 110.0 ppm
Production Details A full-bodied Cabernet Sauvignon from Breedekloof. The grapes are crushed and transferred to a stainless-steel tank for 10 days to cold soak. Fermentation then takes place in stainless steel tanks at 24C for 8-12 days. Post-fermentation skin contact is done for a further 14 days and then the wine is transferred to barrel for oak maturation. Aged in 40% new French oak barrels for 12 months. Climate: moderate Mediterranean. Vineyard area: 2.76 ha. Trellised: Extended 6 wire Perold. Irrigation: supplementary. Yield: 12 ton/ha.
Tasting Notes
Nose: blackcurrant, black cherries, plum
Palate: dense dark tannins, black pepper, tobacco
Food Pairing heart-warming winter stew
Individual Vintages
Producer Information
Website
Address
Rawsonville, 6845, South Africa
Phone
+27 (0)23 349 1144
Email
Owner
Van der Merwe Family
Cellarmaster
Magnus Kriel