Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.53
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 20 years and beyond
Region Stellenbosch
Soil Koffieklip
Vine Age planted 2003
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 14 days
Oak Aging 16 months
Oak Types Burgundian, Bordeaux
Serving Temperature 18-20°C · 64-68°F
Production Details Planted in 2003 in an east-west row direction. Clone 163 is fruit driven and upfront, and Clone 46 is structured and serious. Trellised in a VSP system with planting 1.2m x 2.4m. Canopy height is approximately 1.4m with vines 40cm off the ground. Leaf removal on Clone 163 on both sides of the bunches and on Clone 46 only on the morning side is done to increase light intensity and fruit. Sugar loading and berry aromatic sequence are used to determine picking dates. Irrigation is managed via Leaf Water Potential determined by a pressure chamber. Koffieklip soil is approximately 1m in depth at the foot of the Helderberg mountain, 8km from False Bay. Picked by hand with berry sorting. Cold soaking lasted up to 14 days. Fermentations ran up to 40 days with one punch down by hand per day. Natural malolactic fermentation took place in barrel. Matured for up to 16 months in custom barrels from Bruno Lorenzon, Chassin, and Boutes, then blended and bottled with minimum filtration.
▸ Sources (1)
Producer Information
Website
Address
R44, Raithby, 7601, South Africa
Phone
+27 21 855 14 22
Email
Owner
Saager family
Cellarmaster
Aldert Nieuwoudt