Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.51
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Shiraz, Cabernet Franc, Petit Verdot
Cabernet Sauvignon44%
Shiraz42%
Cabernet Franc12%
Petit Verdot2%
Region Stellenbosch
Soil Hutton, Glenrosa
Elevation 100.0 meters
Orientation North, North-West
Brix at Harvest 24.0°
Vine Age 6-29 years
Fermentation Vessels Stainless Steel
Maceration 7 days
Oak Aging 18 months
Oak Types 90% French oak, 10% American oak
Production Details The 4 grape varieties used to make up this blend ripen at different times and were harvested at 24 degrees to 26 degrees Balling. Each varietal was vinified separately and fermented on the skins for over seven days at 25 degrees to 27 degrees C in closed stainless-steel tanks. The fermenting mash was pumped over several times a day. After malolactic fermentation the component wines were aged for 18 months in a combination of first-, second- and third-fill barriques before the desired blend was made.
Tasting Notes
autumn fruit, fynbos, charcuterie, succulent plum, crushed blackberry, dry fig, pine-needle, graphite, plush tannins
Food Pairing roast chicken, pork belly, grilled beef, matured cheese, Cheddar, Edam, creamy pasta dishes, wild mushroom risotto, alfredo
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein