Technical Specifications
Alcohol 14.0%
Residual Sugar 2.9 g/L
pH 3.89
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Paarl
Soil Oakleaf soils
Orientation North-South
Grapes Picked March 20, 2019
Fermentation Vessels Stainless Steel
Oak Aging 17 months
Oak Details 34% First Fill New Oak
First Fill New Oak34%
Second Fill Oak39%
Third Fill Oak27%
Oak Types French oak
Barrel Size 225L barrels
Sulfites 87.0 ppm
Production Details The bunches were destemmed onto the sorting table with moderate crushing retaining a whole berry component of 30% in the fermenter. All stalks were removed. The mash was then cold soaked overnight at 12 degrees Celsius for 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 7 days. Gentle pump overs were applied 3-4 times a day to extract flavours and tannins for structure. The mash was pressed immediately after primary fermentation was completed. The wine was then gravity fed to 225L barrels for secondary or malolactic fermentation. Maturation in 34% new, 39% second fill and 27% third fill French oak barrels lasted for 17 months and the wine was then lightly filtered prior to bottling.
Tasting Notes
cassis, dark plum, mint, cigar box, dried herbs, firm tannin, wood spice, minerality
Food Pairing red meat, Ribeye, Venison steak
▸ 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