Technical Specifications
Alcohol 14.83%
Residual Sugar 1.7 g/L
pH 3.69
Total Acidity 5.4 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc
Cabernet Sauvignon43%
Syrah29%
Merlot21%
Cabernet Franc7%
Drinking Window now to 2030
Region Stellenbosch
Soil Deep red decomposed granite - hutton type
Elevation 393.0 meters
Vine Age 20yr old vines (Cabernet Sauvignon), 19yr old vines (Syrah), 11yr old vines (Merlot), 11yr old vines (Cabernet Franc)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 20 Nov 2015
Sulfites 26.0 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. 30°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 20 months, which included several rackings to gradually clarify the wine and assist maturation. Bottled by hand, unfined and unfiltered, on the property.
Food Pairing duck, charcuterie, roast meat
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford