Technical Specifications
Alcohol 14.0%
Residual Sugar 2.9 g/L
pH 3.56
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot
Cabernet Sauvignon93%
Merlot4%
Petit Verdot3%
Drinking Window up to 15 years from harvest
Region Western Cape
Soil Sandy loam of granitic origin, Medium potential clay loam tukulu soil of granitic origin, Decomposed granite
Elevation 160.0 meters
Orientation East, West, Southwest
Vineyard Yield 20 hL/ha
Brix at Harvest 23.0°
Vine Age planted 2001, planted 2003
Fermentation Vessels Small Wooden Upright Fermenters, Barrel
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak60%
Oak Types French
Barrel Size 225L barriques
Bottling Date January 2023
Unfined Yes
Unfiltered Yes
Production Details The 2021 vintage in Stellenbosch was lauded as a great vintage. After better than average rainfall 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. Cooler weather persisted through growing and ripening season, delaying ripening and having a more drawn-out harvest, resulting in perfect conditions for flavour and tannin development. This led to a much later harvest but near perfect fruit. The resultant wines are tight yet powerful with great fruit expression. The wines from this harvest should have the ability to age for a long time. The vineyards are specially selected according to their age and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (3 to 8 t/ha). Grapes are ripened to peak maturity (between 23- and 25-degrees brix) before being hand harvested and delivered to the cellar and placed into a cold store overnight at 4 degrees Celsius. The grapes were bunch sorted, destemmed, berry sorted and then partially crushed to small wooden upright fermenters. There is an initial cold maceration until the fermentation begins spontaneously. Post fermentation maceration is dependent on the ripeness of the fruit at picking and tannin development in the wine. The wine is then 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. Total maturation is for 22 months with regular racking’s. The wine received no fining or filtration before bottling.
Tasting Notes
Nose: brooding aromas of cassis, blueberries, black berries, tobacco leaf and cedar wood, with a light violet floral lift
Palate: compact dense dark fruit on the entry competing with flavours of dried herbs, tobacco spice, fresh vanilla and cedar, powerful mid-palate and a lingering finish with firm dry tannins
Food Pairing grilled beef, vegetarian options such as melanzane parmigiana or a tomato ragu
Critics Ratings Tim Atkin’s South Africa Special Report 2024: 97 pts
Tim Atkin’s South Africa Special Report 202497 pts
Individual Vintages
Producer Information
Website
Phone
+27 (0)82 413 4335
Owner
Miles Mossop
Cellarmaster
Miles Mossop