Technical Specifications
Alcohol 14.0%
Residual Sugar 3.1 g/L
pH 3.64
Total Acidity 6.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Pressing Method Lightly Pressed
Maceration 21 days
Oak Aging 22 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak80%
Oak Types French
Serving Temperature 16-18°C · 61-64°F
Production Details Only berries of premium quality were hand-picked in the vineyard, leaving all sunburnt berries on the vine. Once de-stemmed, the berries underwent a second-hand sorting selection process. No crushing of the berries took place and was inoculated with yeast to start the alcoholic fermentation process. Once completed, cold soaking took place for one day at 15°C. The grapes were left on the skins for 21 days. Punch-downs occurred regularly ensuring a velvety smooth tannin structure. Finally, the wine was lightly pressed and matured for 22 months in French oak barrels. Twenty percent went into 1st fill French oak and the rest into 2nd fill.
Tasting Notes
raspberry, cassis, cedarwood, cigar box, red fruits
Food Pairing ribeye steak, sirloin steak, Rosemary-Pepper beef fillet, sticky barbeque beef ribs
Critics Ratings Gilbert & Gaillard: Double Gold 2022
Gilbert & GaillardDouble Gold 2022
MichelangeloGold 2023
▸ Sources (1)
Producer Information
Website
Address
Groenvlei Farm, Annandale Road, Stellenbosch, South Africa 7600
Phone
+27 (0)21 881 3677
Owner
Peter Falke
Cellarmaster
Werner Schrenk