Technical Specifications
Alcohol 13.5%
Residual Sugar 2.1 g/L
pH 3.48
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Drinking Window more than 10 years if cellared correctly
Region Stellenbosch
Soil Ancient decomposed granite
Sites Vlaeberg mountain, Polkadraai Hills, Stellenbosch
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Basket Pressed
Maceration 5 days
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak25%
Third Fill Oak25%
Oak Types French Vicard and Mercury oak barrels
Production Volume 2,600 bottles
Bottles2,600
Production Details Harvested at perfect ripeness from vines high up on the Vlaeberg mountain in Polkadraai Hills. Grapes were hand sorted three times, crushed, and left to cold soak on the skins for five days. After fermentation at 28C, the grapes were basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks, then aged for 18 months before bottling in French oak barrels with 25% new, 25% second fill, 25% third fill, and 25% fourth fill.
Tasting Notes
Nose: Cape fynbos, rosemary, lavender, thyme, nutmeg, cloves, star anise, blackberry fruit, graphite, minerality
Food Pairing rosemary rubbed grilled lamb chops, leg of lamb, tarragon chicken, duck breasts with cassis and raspberries, venison with blackberry sauce, flourless chocolate cake