Technical Specifications
Alcohol 14.24%
Residual Sugar 2.8 g/L
pH 3.55
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, Decomposed granite, Gravel
Maceration 16 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date February 2018
Production Details The grapes were hand-picked during the morning. In the cellar it was rigorously sorted of the vibrating table before semi-whole berries fell into the fermentation tank. Laffort FX15 yeast was used for innoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 30% new. This wine spent 18 months in barrel.
▸ Sources (1)
Producer Information
Website
Address
Stellenbosch, Western Cape, South Africa
Phone
+27 82 290 6399
Owner
Louis and Rianie Strydom
Cellarmaster
Rianie Strydom