Technical Specifications
Alcohol 14.46%
Residual Sugar 1.4 g/L
pH 3.67
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Cabernet Sauvignon, Merlot, Cabernet Franc
Syrah32%
Cabernet Sauvignon31%
Merlot19%
Cabernet Franc18%
Drinking Window 2020 to 2030
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Vineyard Yield 29 hL/ha
Vine Age 17 yr old vines (Syrah), 18 yr old vines (Cabernet Sauvignon), 18 yr old vines (Merlot), 9 yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenter, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 3 Mar 2014
Sulfites 40.0 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. Blending done after 9 months. Time in barrel 23 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. Production: 292 x 12 x 750ml, 28 x 1.5L.
Tasting Notes
fruitcake, tomato paste, cinnamon, cloves, smoky blackberry
Food Pairing roasted red meat dishes
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford