| Origin |
Simonsberg - Stellenbosch |
| Climate |
A short wet winter with warm and dry conditions during ripening. |
| Age of Vines |
On average 27 years old |
| Irrigation |
Supplementary |
| Blend |
60 % Cabernet Sauvignon, 20 % Cabernet Franc and 20 % Merlot. |
| Soil |
Decomposed granite and Hutton soils with rich layers of clay which assists with water retention. |
| Yield |
4.5 tons/ha – 3 000 lit/ha |
| Vinification |
Vinified in open fermenters for 4.5 days @ 29 °C. Cap punched manually every 2nd hour. |
| Maturation |
Matured for 26 months in new 225 lit. French Nevers barrels. |
| Product Description |
Full bodied – deep ruby colour – soft ripe black currant, cassis and berry flavours with spicy new oak undertones. An elegant, balanced and complex wine made in a classic style with a long dry finish. Should improve over the next 10 years. |
| Food Suggestion |
Game, lamb or meat dishes. |
| Chenical Analysis |
| Alcohol |
Free SO2 |
Total SO2 |
PH |
T/A |
R/S |
V/A |
| 13.7 |
42 |
130 |
3.71 |
5.92 |
2.0 |
0.8 |
|
