Technical Specifications
Alcohol 14.24%
Residual Sugar 2.2 g/L
pH 3.76
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cabernet Franc
Merlot50%
Cabernet Sauvignon26%
Cabernet Franc24%
Drinking Window 2001 and 2010
Region Stellenbosch
Soil Deep red hutton type
Harvest Dates 14 / 3 /97 & 3 / 4 / 97
Vine Age 9 yr old vines (Merlot), 4 yr old vines (Cabernet Sauvignon), 4 yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Oak Types French
Bottling Date 4 / 12 / 98
Sulfites 25.0 ppm
Unfiltered Yes
Fining Agents egg whites
Production Volume
Magnums295
Production Details Handpicking into 20 kg lugboxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 34°C for the Merlot and 32°C for both Cabernets. Time on skins 10 days for Merlot and 14 days for Cabernets, with cap of skins punched down (pigeage) 1 – 4 times a day. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergo malolactic fermentation in the barrel. This helps to integrate the new oak and fix colour and flavour compounds. Mostly new French oak used. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. The wine was lightly fined with fresh egg whites before bottling unfiltered by hand on the property.
Tasting Notes
deep red colour, lush blackberry, plum aromas, spiced with a little cinnamon, dense tannins, well integrated oak, complex, long, nicely dry finish
Food Pairing rich, but finely flavoured red meat dishes
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford