Technical Specifications
Alcohol 14.4%
Residual Sugar 2.05 g/L
pH 3.5
Total Acidity 5.89 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, Gravel
Vine Age 21 Year old vines
Fermentation Vessels Stainless Steel
Maceration 21 days
Total Aging 24 months
Sulfites 74.0 ppm
Contains Added Sulfites Yes
Fining Agents Vegecol
Production Details The vintage was a return to more average growing temperatures after plentiful rain in the winter season. The vines benefitted from the conditions and returned grapes that showed good balance of tannin and fruit flavours whilst maintaining fresh acidity. Definitely a vintage of note and worth cellaring. Ideal for classic dining situations. All grapes were hand-picked, sorted, destemmed and fermented in small 5,000l stainless steel tanks. Inoculated with Cabernet Sauvignon specific yeasts. Remontage consisted of two pump-overs/day. Macerated on skins for 21 days before soft pressing in a pneumatic press. Free run wine kept for the GS bottling. Press wine separated. After maturation for 24 months, the wine was fined with Vegecol and bottled.
Tasting Notes
Nose: cassis, blackcurrant, mint, herbaceous notes, mocha, vanilla
Palate: firm tannins, long finish
Critics Ratings Platter's Wine Guide: 5 stars
Platter's Wine Guide5 stars
Individual Vintages
Producer Information
Website
Address
P.O. Box 2033, Dennesig, 7601, South Africa
Phone
+27 83 263 4353
Email
Owner
David Finlayson
Cellarmaster
Pieter van der Merwe