Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.67
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Paarl
Soil Oakleaf
Orientation North-South
Harvest Dates February 16, 2021, February 24, 2021
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 6 days
Oak Aging 15 months
Oak Details 42% First Fill New Oak
First Fill New Oak42%
Second Fill Oak53%
Third Fill Oak5%
Oak Types French
Barrel Size 225L barrels
Sulfites 92.0 ppm
Production Details The selected bunches were destemmed onto the sorting table with moderate crushing retaining a whole berry component of 30% in the fermenter. Great care was taken to remove all stalks. The mash was then cold soaked overnight at 12 degrees Celsius for maximum colour extraction. Fermentation, using a specific commercial yeast strain, was done in open stainless-steel fermenters at 24-28 degrees Celsius and the ferment lasted 6 days. Gentle pump overs were applied three to four times daily to extract flavour and tannins for structure. Delestage (rack and return) further aided soft tannin extraction. The mash was pressed immediately after primary fermentation was completed. The wine was then gravity fed to 225L barrels for secondary or Malo-lactic fermentation. Maturation in 42% new, 53% second fill and 5% third fill French oak barrels lasted for 15 months and the wine was then lightly filtered prior to bottling.
Tasting Notes
blackcurrant, green peppercorn, black olive, ripe tannin, oak spice, mineral
Food Pairing game birds, duck, quail, veal
▸ Sources (1)
Producer Information
Website
Address
Noord Agter Paarl Rd, Windmeul, Paarl, 7646, South Africa
Phone
+27 21 869 8068
Email
Owner
Not specified
Cellarmaster
Renier van Deventer