Technical Specifications
Alcohol 14.75%
Residual Sugar 3.2 g/L
pH 3.55
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc
Cabernet Sauvignon90%
Petit Verdot6%
Cabernet Franc4%
Region Stellenbosch
Soil Malmesbury shale on deep red clay
Harvest Dates Late February - Early March 2019
Sites Four Cabernet Sauvignon clones from different Stellenbosch sites
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Soft Pneumatic Press
Maceration 7 days
Oak Aging 14 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak60%
Third Fill Oak20%
Oak Types French oak, Nevers, Allier
Barrel Size 300L French oak barrels
Oak Toast Level Medium
Fining Agents Vegecol
Production Details Hand-picked fruit was sorted before destemming into 70 to 100 hl fermentation tanks. Remontage was carried out twice daily, with maceration between 7 and 14 days depending on tank flavor development. The wine was softly pressed in a pneumatic press, then moved to barrel for malolactic fermentation and maturation. The Petit Verdot and Cabernet Franc components were blended after 8 months, followed by a further 6 months in barrel. The oak program was 20% new French oak from Nevers and Allier with medium toast, 60% second-fill 300L French oak, and 20% third-fill French oak.
Tasting Notes
Nose: cassis, blackcurrant, fresh mint, mocha, vanilla oak
Palate: firm structured tannins, long finish, minty herbaceousness
▸ Sources (1)
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