Technical Specifications
Alcohol 14.73%
Residual Sugar 1.7 g/L
pH 3.73
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon44%
Merlot37%
Shiraz13%
Cabernet Franc6%
Drinking Window 2003 and 2013
Region Stellenbosch
Soil Deep red hutton type
Harvest Dates 14/2/98 - 27/2/98
Vine Age 4 yr old vines, 10 yr old vines, 3 yr old vines
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Oak Types French
Bottling Date 11/11/99
Sulfites 40.0 ppm
Unfiltered Yes
Fining Agents egg whites
Production Volume
Magnums495
Production Details Handpicking into 20 kg lug boxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 30°C - 33°C. Time on skins 10 - 14 days, 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 wines 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 21 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, purple colour, blackberry, plum, clove, cinnamon, dense tannins, well-integrated oak, complex, long finish
Food Pairing rich meat dishes, roasted meat dishes, grilled meat dishes
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford