Technical Specifications
Alcohol 14.0%
Residual Sugar 2.8 g/L
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Malbec
Cabernet Sauvignon89%
Petit Verdot5%
Cabernet Franc5%
Malbec1%
Region Jonkershoek Valley
Soil Stoney decomposed granite soil with a clay subsoil
Elevation 500.0 meters
Orientation South Westerly
Grapes Picked mid-March
Natural Yeast Yes
Maceration 10 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size small French oak
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details 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 with natural yeasts. Because of the pandemic, our winemaker was in the cellar all by himself most days. He 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 22 months in barrel, all small French oak, about 50% new. Bottled with no fining and no filtration. This vineyard is organic-in-conversion.
Certifications Organic-in-conversion