Technical Specifications
Alcohol 13.5%
Residual Sugar 3.3 g/L
pH 3.52
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 5 -9 years
Region Western Cape
Soil Glenrosa, Red slate
Orientation South-West
Harvest Dates 14 March - 27 March 2019
Grape Clone CS 46 on Richter 99
Vine Age 6.89 ha = 17 years and 5.8 ha = 6 years
Maceration 14 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Production Volume 5,600 bottles
Bottles5,600
Production Details Grapes are hand harvested at 24.5 – 25.0 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 14-18 days of extended skin maceration takes place before pressing and barrelling in 225L French oak. Malolactic fermentation is completed in barrel and maturation is over 18 months. A premium selection of only 21 barrels. 100% 1st fill barrel only of tight and medium grain with medium and medium-plus toasting.
Tasting Notes
Nose: blackcurrant, plums, cedar wood, clove spice
Palate: ripe tannin structure, velvet finish
Food Pairing Steak – with a little fat, Juicy lamb – not too rich, Home cooked berry sauce with a little cream, Ostrich steaks and beef liver or beef dominated stews, beaufort cheese, gouda cheese, cheddar cheese, double Gloucester cheese, older Amsterdam cheese, stilton cheese
▸ Sources (1)
Producer Information
Website
Address
Dwarsrivier Farm, Citrusdal, 7340, South Africa
Phone
+27 (0)27 482 2827
Email
Owner
Nieuwoudt Family (David Nieuwoudt, Emma Nieuwoudt)
Cellarmaster
David Nieuwoudt