Technical Specifications
Alcohol 14.26%
Residual Sugar 3.4 g/L
pH 3.68
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Up to 20 years if cellared correctly
Region Stellenbosch
Soil Koffieklip (coffee stone), Clay
Orientation West
Vine Age planted in 2004
Pressing Method Destemmed
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 14 days
Oak Aging 18 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Barrel Size 300L
Extended Maceration Yes
Serving Temperature 18-20°C · 64-68°F
Production Details The Stellenbosch vineyards were planted in 2004. The vineyards (Cabernet Sauvignon Clones 163 and 46) were planted in an east-west row direction. The planting is 1.2m x 2.4m in vertical shoot positioning with spur pruning. The canopy height is approximately 1.4m with vines approximately 40cm off the ground. Irrigation is restricted to produce grapes with concentrated characteristics. Sugar loading, berry aromatic sequence, PH and TA are used to determine phenolic ripeness and picking dates. The grapes were hand-picked into 18kg lug boxes to prevent crushing and to lower risk of contamination. The grapes were destemmed, hand-sorted and gently transferred to tank by conveyer not to extract harsh tannins. Cold soaking started, followed by spontaneous fermentation, after which it is inoculated with pure yeast to assure clean fermentation and create pure aromas and taste. 3-4 pumpovers per day combined with punch downs and oxygen sparge. After fermentation, structure was added to the wine with 2 weeks of extended maceration, followed by a gentle press to recover 650L per ton. The wine underwent malolactic fermentation in a tank and then racked to barrels for aging. The wine was then aged for 18 months in 300L oak barrels, 15% new oak used.
Tasting Notes
Nose: ripe berries, dark chocolate, spices, pencil shavings
Palate: silky tannins, fruitiness, delicate oak, lingering finish
Food Pairing Roasted Vegetable Tarts, Beef Short Ribs
▸ Sources (1)
Producer Information
Website
Address
R44, Raithby, 7601, South Africa
Phone
+27 21 855 14 22
Email
Owner
Saager family
Cellarmaster
Aldert Nieuwoudt