Technical Specifications
Alcohol 14.93%
Residual Sugar 1.7 g/L
pH 3.63
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Syrah, Merlot
Cabernet Sauvignon46%
Syrah27%
Merlot27%
Drinking Window 2023 to 2035
Region Stellenbosch
Soil Red decomposed granite - hutton type
Elevation 393.0 meters
Vineyard Yield 18 hL/ha
Vine Age 21yr old vines (Cabernet Sauvignon), 20yr old vines (Syrah), 12yr old vines (Merlot)
Fermentation Vessels Open Top Fermenters, Oak Barrel
Natural Yeast Yes
Maceration 12 days
Oak Types French
Bottling Date 09/11/2016
Sulfites 31.0 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. Production: 246 x 12 x 750ml, 30 x 1.5L, 10 x 3L.
Tasting Notes
deep red, youthful colour, spicy fruitcake nose, black berries, red berries, tobacco, toast, cedar, thick tannins, broad tannins, long finish
Food Pairing char grilled whole red cabbage with lamb fat drippings, slow roasted lamb, fine rib eye steak
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford