Technical Specifications
Alcohol 14.5%
Residual Sugar 3.4 g/L
pH 3.52
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Western Cape
Soil Decomposed granite, Clay
Harvest Dates 14 February 2013 - 15 March 2013
Sites L'Ormarins in Franschhoek, Rooderust in Groenekloof
Fermentation Vessels Wood Fermenter, Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 21 days
Oak Aging 24 months
Oak Details 85% First Fill New Oak
First Fill New Oak85%
Second Fill Oak15%
Oak Types French oak
Barrel Size 225L French oak barrels
Production Details Grapes are picked at optimal ripeness in small 18kg lug boxes and transported to the winery in refrigerated trucks to prevent premature crushing and oxidation. At the winery, grapes are stored in a cold room at 5°C, then brought down to about 10°C to keep grapes firm and cool, preventing oxidation and juice loss on the sorting line. Bunches are destemmed and berries are sorted with an optical sorter for color and size. Only the best go into tank for fermentation. Fermentation happens in 10-ton French oak fermenters and in 225l French oak barrels. Time on skins was between 21 and 32 days. Malolactic fermentation happened 100% in 225l French oak barrels. Aging was in 225l French oak barrels, 85% new and 15% second fill. All different vineyard blocks are made and aged separately for 16 months. A barrel selection is done to pick the very best for this blend. After blending, the wine is returned to the same barrels for another 6 months. Bottling after 24 months in barrel is done with gravity, and then the bottles are cellared for extensive bottle aging before release into the market.
Tasting Notes
Nose: black berry fruits, fruitcake, tobacco, herbs, violets
Palate: black cherry, plum, cassis, spice, cedar, leather, tobacco leaf, cigar box
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert