Technical Specifications
Alcohol 14.43%
Residual Sugar 2.3 g/L
pH 3.65
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 5 to 10 years
Region Simonsberg-Stellenbosch
Soil Decomposed table mountain sandstone, Clay subsoils
Orientation South
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 40 days
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 500L and 225L French oak barriques
Sulfites 98.0 ppm
Contains Added Sulfites Yes
Extended Maceration Yes
Production Details Rows are selected from the highest Cabernet Sauvignon vineyard on a steep south-facing slope with decomposed Table Mountain sandstone over clay subsoils. Leaves are removed on the morning-sun side, green harvest is done at 80% veraison, and yield is 4.5 to 5 tons per hectare. Grapes are hand harvested, bunch- and berry-sorted, fermented spontaneously in 500L French oak barriques, spent 40 days on the skins, completed malolactic fermentation in 225L French oak barriques, and matured for 24 months in the same barriques, 100% new. 5 barrels made.
Tasting Notes
Nose: black current, cherries, raspberries, pencil shavings, cedar, star anise
Palate: juicy dark fruit, lively acid, fine-grained tannin, long finish
▸ Sources (1)
Producer Information
Website
Address
R44, Stellenbosch, 7600, South Africa
Phone
+27 21 889 5005
Email
Owner
Murray Boustred, Chris Boustred, Rob Boustred
Cellarmaster
Chris Boustred