Technical Specifications
Alcohol 13.61%
Residual Sugar 4.17 g/L
pH 3.5
Total Acidity 6.06 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Other Varieties
Cabernet Sauvignon92%
Other Varieties8%
Region Western Cape
Soil Granite, Sandstone, Shale
Harvest Dates mid-February until the end of March
Brix at Harvest 23.0°
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 12 months
Oak Types selected oak
Production Details The grapes were harvested at 23º to 25º Balling, from mid-February until the end of March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperature-controlled stainless-steel tanks at 25º to 28ºC, for 14 days. Upon completion of malolactic fermentation, the wine was matured in contact with selected oak for a period of 12 to 15 months.
Tartaric Acid 6.06 g/L
Tasting Notes
Nose: christmas fruit cake, tea leaf, tomato plant, cinnamon, clove
Palate: rich plum, ripe plum, berry flavours, spice, oak
Food Pairing barbecued red meats, casseroles, venison, beef burgers, pizza, pasta dishes
Individual Vintages
Producer Information
Website
Address
Sonstraal Road, Dal Josaphat, Paarl, 7646, South Africa
Phone
+27 (0)21 862 3104
Owner
Distell/Heineken
Cellarmaster
Samuel Viljoen