Technical Specifications
Alcohol 14.96%
Residual Sugar 2.3 g/L
pH 3.63
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc
Cabernet Sauvignon52%
Merlot31%
Shiraz14%
Cabernet Franc3%
Drinking Window 2017 to 2028
Region Stellenbosch
Soil Decomposed granite
Elevation 393.0 meters
Vine Age 14-15 years
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Aging 20 months
Oak Types French
Bottling Date 28 Dec 2010
Sulfites 15.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicking into 20 kg lugboxes. 100% destemming and gentle crushing directly into open top fermenters. Spontaneous natural yeast fermentation @ max. temp. 29°C - 31°C. Time on skins 12 - 15 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. Mostly new French oak used. Time in barrel 20 months, which included several rackings to gradually clarify the wine and assist maturation. This wine was bottled by hand, unfined and unfiltered, on the property.
Tasting Notes
smoky blackberry, fruitcake, cinnamon, cigarbox, spice
Food Pairing roast meat dishes, grilled meat dishes
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford