Technical Specifications
Alcohol 14.0%
Residual Sugar 1.9 g/L
Total Acidity 6.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec
Cabernet Sauvignon95%
Petit Verdot3%
Malbec2%
Region Jonkershoek Valley
Soil Stoney decomposed granite, Clay subsoil
Elevation 540.0 meters
Orientation South Westerly
Grapes Picked mid-March
Fermentation Vessels Open Tank
Pressing Method Destemmed
Natural Yeast Yes
Oak Aging 20 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Details We planned this wine for more than 15 years, re-claiming a site overgrown with alien vegetation and planting the right mix of clone and rootstock. We made a small "test run" in 2008, but the vineyard burned the following year and we had to re-plant. It is based around this unique Cabernet vineyard and blended with the best parcels of our other Bordeaux varieties. Oude Nektar is the historical name for our farm. This wine is based around the highest elevation vineyard on the farm – at 550 meters arguably one of Stellenbosch's highest Cabernet vineyards. Originally planted in 2003, it burned down in 2009 and was re-planted. It is an ideal combination of soil and site. It has a very stoney decomposed granite soil with a clay subsoil and it has an almost perfect aspect towards the afternoon sun. This aspect and elevation means that the vineyard receives almost 45 minutes more direct sunlight than Stellenbosch average. All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation began. 100% natural yeast fermentation. We did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 20 months in barrel, all small French oak, about 70% new. Bottled with no fining and no filtration. This is the fourth vintage of this wine after re-planting the vineyard. Our idea has always been to make what is basically a single-vineyard Cabernet Sauvignon from this unique vineyard – although it is not a true single-vineyard in that we have blended in barrel selections of the best of our other vineyards. The Cabernet has a very intense cassis aroma with unique citrus-rind notes. It has a firmer tannin structure than many of our wines, but still with the elegance for which Jonkershoek Valley wines are known.