Technical Specifications
Alcohol 14.5%
Residual Sugar 2.2 g/L
pH 3.76
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Nero D Avola, Cinsaut
Cabernet Sauvignon45%
Nero D Avola37%
Cinsaut18%
Drinking Window Drinking well now but will mature well over the next 15 years if cellared correctly.
Region Wellington
Sites The components for this blend are from different sites in the Bovlei near Wellington.
Pressing Method Destemmed
Maceration 30 days
Total Aging 22 months
Oak Details 27% First Fill New Oak
First Fill New Oak27%
Oak Types French oak
Extended Maceration Yes
Production Details Origin: Wellington, South Africa. The grapes were hand-picked, hand sorted and destemmed. The juice was allowed to macerate on the grape skins for 2 days prior to alcoholic fermentation. After the onset of fermentation, regular punch downs extracted maximum colour. The wine spent a month on the skins before being pressed. The components are all treated and aged separately for 16 months. Each component undergoes a barrel selection, after which it is blended and aged for another 6 months before bottling. The main components are fermented and matured in French oak barrels, of which 27% is new barrels.
Tasting Notes
Nose: dark fruits, dried spice
Palate: dark fruit, complex, spicy, well-integrated tannins, long finish
Food Pairing roast duck, spicy meat dishes
Producer Information
Website
Address
Hexberg Road, Wellington, 7655, South Africa
Phone
+27 21 864 1037
Email
Owner
Bosman Adama (Pty) Ltd
Cellarmaster
Corlea Fourie