Technical Specifications
Alcohol 13.29%
Residual Sugar 1.7 g/L
pH 3.7
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grenache Noir, Cinsault, Shiraz, Carignan, Tinta Barocca
Grenache Noir
Cinsault
Shiraz
Carignan
Tinta Barocca
Region Swartland
Soil Iron, Granite, Quartz and clay
Sites Different Swartland vineyards across multiple terroirs
Vine Age planted 1966-2002
Fermentation Vessels Oak Barrel
Pressing Method Basket Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 20 days
Oak Aging 10 months
Barrel Size 500L
Used Oak Only Yes
Production Volume 2,333 bottles
Bottles2,333
Production Details Harvesting took place in the morning and the grapes were transported to the winery where it spent a night in a cold room. The different batches of grapes were fermented separately using natural yeasts. Approximately 50% whole bunches were used. It remained on the skins for approximately 20 days before it was basket pressed. After malolactic fermentation the wine was transferred to old 500L barrels where it spent 10 months in barrel before bottling.
Tasting Notes
intricate, savoury, juicy, firm, mineral complexity
Individual Vintages
Producer Information
Website
Address
Swartland, Western Cape, South Africa
Owner
André Bruyns
Cellarmaster
André Bruyns