Technical Specifications
Alcohol 14.5%
Residual Sugar 2.9 g/L
pH 3.67
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Western Cape
Soil Decomposed granite
Harvest Dates March 6-8, 2018
Maceration 5 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French
Production Details Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorting machine and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in wooden tanks. After fermentation 5 days of maceration is allowed. The wines are then aged for 24 months in 60% new French oak, bottled and then finally bottle-aged for an additional 24 months, before being released.
Tasting Notes
Nose: floral delicacy, cassis, spicy Christmas cake aromatics
Palate: black berry fruit, spice, tobacco leaf, cedar flavours, rounded, silky, smooth, layered, rich, leashed power, supple muscularity, seamlessly integrated oak, fruit balance, elegant, harmonious, long
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert