Technical Specifications
Alcohol 14.04%
Residual Sugar 2 g/L
pH 3.68
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Mourvedre, Cinsault, Carignan
Syrah72%
Mourvedre13%
Cinsault11%
Carignan4%
Region Swartland
Soil Iron-rich, Shale, Schist, Granite
Vineyard Yield 24 hL/ha
Harvest Dates January 28 - February 12, 2011
Vine Age 14-44 years
Indigenous Yeast Yes
Maceration 21 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi muids
Bottling Date January 31, 2012
Sulfites 64.0 ppm
Unfined Yes
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Hand picked grapes are cooled in a cold room, where after they are crushed and destemmed to tank, and between 5 to 25% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Total maceration is generally between 3 to 6 weeks, also depending on tannin development. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel, and 12 months blended in tank.
Tasting Notes
violets, spice, purple fruit
Food Pairing food-friendly
▸ Sources (1)
Producer Information
Website
Address
Roundstone Farm, Riebeeksrivier rd, Riebeek Kasteel, Western Cape, South Africa
Phone
+27 (0) 21 569 3010
Email
Owner
Chris &
Andrea Mullineux
Andrea Mullineux
Cellarmaster
Andrea Mullineux