Technical Specifications
Alcohol 13.5%
Residual Sugar 3.3 g/L
pH 3.5
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 3-6 years
Region Western Cape
Soil Red slate and hutton
Orientation South West
Harvest Dates 14 - 20 March 2019
Grape Clone 163C (Scleipp), CS46, 32, 27 on Richter 99
Maceration 10 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Details Grapes were hand harvested at 24.5-25.5 balling. After a two-day cold soak, fermentation included pump-overs every six hours and two to three manual punch downs, with a maximum temperature of 27 C. After fermentation, the wine spent 10-14 days on skins before pressing and maturation for 15 months in tight- and medium-grain French oak.
Tasting Notes
Nose: black fruit, blackcurrants, plums, violets
Palate: integrated oak, ripe tannin structure, smooth finish
Food Pairing fatty steak, rich lamb, light berry sauce, ostrich, kidneys, liver, beef stew, Beaufort, Gouda, young cheddar, Double Gloucester, Stilton
Critics Ratings John Platter Wine Guide 2022: 4.5 stars
John Platter Wine Guide 20224.5 stars
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