Technical Specifications
Alcohol 13.87%
Residual Sugar 1.3 g/L
pH 3.51
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Drinking Window 8 to 12 years
Region Upper Hemel-en-Aarde Valley
Soil Ancient decomposed granite, Saprolite clay, Quartzite inclusions
Elevation 220.0 meters
Orientation Western Slopes
Grapes Picked March 17, 2023
Brix at Harvest 23.1°
Grape Clone CF312J
Vine Age planted 2003
Fermentation Vessels Open Top Fermenter
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 228L
Used Oak Only Yes
Sulfites 105.0 ppm
Contains Added Sulfites Yes
Production Details The chilled grapes were sorted by hand before destemming and gravity feeding into fermenters. Fermentation was kicked off with wild yeast, with some batches inoculated after 2 days, and the wine fermented for 14 days with 8% whole bunch in small open top fermenters. Matured in 228L French oak barrels for 12 months with no new oak. The season saw early bud break after a warm winter, then heavy February and March rain that pushed picking decisions toward phenolic ripeness and weather timing.
Malic Acid 2.12 g/L
Tasting Notes
Nose: violet, Damask rose, red cherry, cassis, raspberry, wet gravel, aniseed, liquorice spice
Palate: red berry fruits, silky tannins, freshness, weight, long fruit-forward finish
Individual Vintages
Producer Information
Website
Address
Upper Hemel-en-Aarde Valley, Hermanus, 7201, South Africa
Phone
+27 78 349 5402
Owner
Frederik and Céline Hasher
Cellarmaster
Natasha Williams