Technical Specifications
Alcohol 14.78%
Residual Sugar 4.4 g/L
pH 3.52
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Stellenbosch
Soil Deep, Red, Decomposed granite and clay soils
Orientation North-Westerly
Harvest Dates end of March 2013
Fermentation Vessels Stainless Steel
Maceration 7 days
Oak Aging 18 months
Oak Types French (40%), American (60%)
Production Details The grapes were harvested by hand at 26-27 Balling at the end of March. After destalking and crushing, the juice was fermented for seven days on the skins in stainless-steel tanks at 25-27 C using a pump-over system. After malolactic fermentation, the wine was aged in wood for 18 months, using a combination of French (40%) and American (60%) first-, second- and third-fill barrels. The grapes came from vineyards planted in deep, red, decomposed granite and clay soils on a north-westerly slope at 100-150 m above sea level. The vines were grown under dryland conditions, trellised on a five-wire hedge system, and yielded 5 to 6 tons per hectare.
Tasting Notes
Palate: delicate spice, prune, plum, creamy mouthfeel
Food Pairing Mediterranean dishes, spicy lamb, meat casseroles, roasts, oxtail, South African barbeque
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein