Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.46
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc
Cabernet Sauvignon50%
Cabernet Franc50%
Region Stellenbosch
Soil Deep hutton soil, Rocky decomposed granite soil
Elevation 300.0 meters
Orientation South-West, North To North-West
Brix at Harvest 25.0°
Vine Age Cabernet Franc: 26 years old, Cabernet Sauvignon: 14 years old
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Second Fill Oak100%
Oak Types French
Production Details The Cabernet Franc grapes were hand harvested at 25 Balling in mid-March 2022 and the Cabernet Sauvignon grapes at 25 Balling in late March 2022. Grapes were vinified separately and fermentation took place in stainless steel tanks at 25C. The pump over method was used to ensure maximum extraction of colour and tannins. The wines were pressed after 14-20 days. After malolactic fermentation it was racked off the lees. The Cabernet Sauvignon component was in 100% new French oak barrels and the Cabernet Franc component was in 100% second-fill French oak barrels for 18 months.
Tasting Notes
Palate: ripe blackberry, plum, red cherry, seasoned tannins, cedar, graphite, savoury umami core
Food Pairing lamb chops with rosemary, garlic, and red wine jus, wild mushroom risotto, aged Gouda, matured Cheddar, char-grilled steak
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein