Technical Specifications
Alcohol 14.17%
Residual Sugar 1.85 g/L
pH 3.64
Total Acidity 5.43 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2024 to 2034
Region Stellenbosch
Soil Deep red hutton decomposed granite
Elevation 393.0 meters
Orientation North Facing, East Facing
Harvest Dates 21/02/2019 - 8/03/2019
Vine Age 10-25 years
Fermentation Vessels Open Top Fermentation Tanks, Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 15 days
Oak Aging 22 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Bottling Date 11/01/2021
Sulfites 37.0 ppm
Unfiltered Yes
Production Details 100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30ºC. including pre fermentation and post fermentation soaks with regular punch downs for up to 15 days, depending on each parcel. Wine drained directly to barrels, together with single pressing from traditional basket press for malolactic fermentation. 35% new French oak was used from high quality coopers. Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. Minimal use of sulphur and nothing else added. Bottled unfiltered by hand on the property.
Tasting Notes
dark, blackcurrant, fruitcake, polished tannins, tomato paste, herbal, fynbos
Food Pairing red meat dishes, butterfly leg of lamb on the braai with wild rosemary
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford