Technical Specifications
Alcohol 14.5%
Residual Sugar 1.8 g/L
pH 3.61
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc
Cabernet Sauvignon59%
Merlot25%
Petit Verdot11%
Cabernet Franc5%
Drinking Window up to 15 years from harvest
Region Western Cape
Soil Sandy loam of granitic origin, Duplex/plinthic soils, Medium-potential clay loam tukulu soils, Glenrosa, Coffee stone gravel, Decomposed granite
Elevation 160.0 meters
Orientation East
Fermentation Vessels Wooden Fermenters, Stainless-Steel Fermenters
Maceration 14 days
Oak Aging 22 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Barrel Size 225-liter barriques
Bottling Date January 2023
Unfined Yes
Unfiltered Yes
Production Volume 10,467 bottles
Bottles10,467
Production Details The 2021 vintage in Stellenbosch was lauded as a great vintage. After a better than average rainfall over the preceding winter and good cold units, cooler wet weather extended into spring, resulting in delayed bud break. Good conditions through flowering resulted in good berry set and a larger than usual crop, requiring extra attention during crop management. Cooler weather persisted throughout the growing and ripening season, delaying ripening and resulting in a more drawn-out harvest. This led to perfect conditions for flavour and tannin development, resulting in a much later harvest but near perfect fruit. The resultant wines are tight yet powerful with great fruit expression, with the ability to age for a long time. Vineyards are selected based on age and site from various parts of Stellenbosch, mostly unirrigated and low yielding (4 to 8 t/ha). Grapes are ripened to peak maturity between 23- and 25-degrees brix before being hand harvested and placed in a cold store overnight at 4 degrees Celsius. Bunch sorting and berry sorting take place before gentle and partial crushing to small open wooden and stainless-steel fermenters. An initial cold soak period is followed by natural fermentation, which can take up to 14 days. Extraction occurs through gentle pump overs and punch downs twice a day. After fermentation, the wine may stay on the skins for an additional period, dependent on tannin development and ripeness. The wine is drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel, after which the wine is racked and returned to barrel for further maturation. Maturation takes place in 225-liter French oak barriques, 40% of which are new, for 22 months with regular racking. The wine received no fining or filtration before bottling.
Tasting Notes
Nose: ripe black berry fruits, bramble, dried herbs, tobacco spice, cedar
Palate: cassis, dark blackberry fruits, full-bodied, rich mid-palate, dried Italian herbs, freshness, firm tannins, fine grip
Food Pairing slow roasted lamb, grilled rib-eye steak with bone marrow, oxtail stew, hard cheeses
Critics Ratings Tim Atkin's South Africa Special Report 2024: 95 points
Tim Atkin's South Africa Special Report 202495 points
Platter's Wine Guide 202592 points (4 1/2 stars)
Individual Vintages
Producer Information
Website
Phone
+27 (0)82 413 4335
Owner
Miles Mossop
Cellarmaster
Miles Mossop