Technical Specifications
Alcohol 13.57%
Residual Sugar 1.79 g/L
pH 3.43
Total Acidity 6.28 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec
Cabernet Sauvignon49%
Merlot20%
Cabernet Franc18%
Petit Verdot10%
Malbec3%
Region Paarl
Harvest Dates mid-February to end of March 2023
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Types French oak
Production Details Grapes were harvested at 23° to 25° Balling, from mid-February until the end of March. On arrival at the cellar, the different grape varieties were individually handled and vinified. In each instance, the fruit was gently crushed and fermented on the skins in temperature-controlled stainless steel tanks at 25° to 28°C, for around 14 days. Upon extraction of desired colour and tannins, the various wines were drained from the skins, pressed and racked to a selection of mainly new French oak. A portion of each component was aged in French oak barrels for 14 months after which it was racked and blended, and then returned to barrel for a period of 3 months, for added fullness/roundness. All components of the blend were then expertly combined to create a supremely well-balanced wine.
Tartaric Acid 6.28 g/L
Tasting Notes
blueberry, blackberry, juicy cherries, dried herbs, cocoa, spice, firm tannin
Food Pairing pork neck steaks in a mustard and cumin-studded creamy sauce, Middle-Eastern lamb tagine
▸ Sources (1)
Producer Information
Website
Address
Sonstraal Road, Dal Josaphat, Paarl, 7646, South Africa
Phone
+27 (0)21 862 3104
Owner
Distell/Heineken
Cellarmaster
Samuel Viljoen