Technical Specifications
Alcohol 14.5%
Residual Sugar 3 g/L
pH 3.6
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Soil Oakleaf, Tukulu
Orientation North To North East, South West And East
Fermentation Vessels Stainless Steel Fermenters, Open Top Wooden Vats
Maceration 25 days
Oak Aging 18 months
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French
Barrel Size 225L barrels
Production Details Cool autumn weather in 2019 arrived early and lingered into winter, ensuring a long, uninterrupted dormancy for the vines. Winter rainfall was sufficient, if not above average, while August, typically one of the coldest months, brought unseasonably warm temperatures, prompting early budbreak. The steady warmth of early spring led to excellent flowering and berry set, followed by a cool, dry early summer, with occasional, much-needed rainfall replenishing the soils. From mid-January to late March, the Cabernet Sauvignon ripening period was defined by dry conditions and moderate temperatures, allowing the grapes to achieve full maturity on the vine. Selective picking and hand sorting of grapes ensured that only the best grapes end up in the fermentation tank. During fermentation, the must was pumped over in stainless steel fermenters and punched down in open top wooden vats. Total time on the skins before pressing can be up to 25 days. The wine was then matured for up to 18 months in French oak 225L barrels, of which 45% is new. The 8 Cabernet blocks stretch from 350 to 550 metres above sea level.
Tasting Notes
Nose: vanilla
Palate: ripe berry fruit, cocoa, firm tannin backbone, long aging potential
Individual Vintages
Producer Information
Website
Address
Helshoogte Pass, Banhoek Valley, Stellenbosch, 7600, South Africa
Phone
+27 21 885 1013
Email
Owner
Rose and Michael Jordaan
Cellarmaster
Ronell Wiid