Technical Specifications
Alcohol 14.62%
Residual Sugar 2.2 g/L
pH 3.78
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window within five years of vintage but, with careful cellaring, will continue to evolve and improve for more than a decade.
Region Stellenbosch
Soil Granitic outcrops, Laterite, Decomposed granitic topsoil, Gravelly soils, Clay
Orientation South-Eastern, West, Northeast
Harvest Dates March 20-22, 2019
Brix at Harvest 24.9°
Sites Helderberg, Bottelary, Vlottenburg
Grape Clone CS337, CS46
Vine Age planted 2001
Fermentation Vessels Open Top Tank, Oak Barrique, Oak Foudre
Oak Aging 22 months
Oak Types French
Barrel Size 1000-litre foudres
Bottling Date February 1, 2021
Production Details A series of batches were hand-harvested between 20 and 22 March 2019 at 24.9-25.9°B. Smaller open-top tanks were used for primary fermentation, where pump-overs take place 2-3 times per day. After spontaneous fermentation commenced, pigeage was performed where needed. Fermentation temperatures peaked at 28°C. Spontaneous malolactic conversion and maturation take place in new French oak barriques, as well as in 1000-litre foudres. The wine spends 22 months in oak to gradually enhance the clarity and stability of the wine, and to avoid the need for fining. The wine is racked twice; once at 12 months, and again two weeks before bottling. Total production: 2,699 x 750ml and 50 x 1500ml.
Tasting Notes
Nose: cassis, green herbs, pencil shavings, spice, smoke
Palate: plummy, redcurrant-driven, cassis, granitic seam
▸ Sources (1)
Producer Information
Website
Address
Habibi Farm, Valley Road, Elgin, 7180, South Africa
Phone
+27 (0) 82 334 8100
Owner
David Curl
Cellarmaster
Jean Smit