Technical Specifications
Alcohol 14.34%
Residual Sugar 3 g/L
pH 3.62
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cabernet Franc
Merlot51%
Cabernet Sauvignon35%
Cabernet Franc14%
Drinking Window at least 10 years ageing potential
Region Stellenbosch
Soil Deep hutton and clovelly (decomposed granite)
Elevation 180.0 meters
Orientation S-Facing
Harvest Dates February/March 2017
Brix at Harvest 25.0°
Vine Age Average 28 years
Maceration 10 days
Oak Aging 18 months
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Second Fill Oak20%
Third Fill Oak20%
Oak Types French
Barrel Size 225L
Production Details Varietals fermented separately for an average of 9 days on the skins at 26°C. Maceration on skins for 10 days. Maturation for 18 months in 225L French oak barrels, 60% new and 20% second fill, 20% third fill. A combination of first and second-fill oak was used until 1994, followed by 100% new wood until 2004. Since then, the combination of new and second fill has been returned to.
Tasting Notes
Nose: cassis, raspberry, cedar, spice
Palate: silky, well-balanced, fine tannins, long, concentrated finish, brilliant fruit
Food Pairing fillet of beef with a cream-based (mustard/black mushroom) or Bérnaise sauce, rack or slow roasted leg of lamb with a rosemary crust, gemsbok/kudu rump steak with a creamy wholegrain mustard sauce
▸ Sources (1)
Producer Information
Website
Address
Stellenboschkloof Road, Vlottenburg, Western Cape, South Africa
Phone
+27 21 881 3815
Email
Owner
Van Velden family
Cellarmaster
David van Velden