84 in stock
84 in stock
Tim Atkin is a UK-based Master of Wine (MW) and wine journalist with an international following.+
The Platter‘s Wine Rating System uses a 100-point scale to evaluate the quality of South African wines, with points awarded based on appearance, aroma, taste, and overall quality.+
WINEMAKER: Abrie Beeslaar
COMPOSITION: 100% Cabernet Sauvignon
ORIGIN: Simonsberg, Stellenbosch
AGE OF VINES: 29 years on average
IRRIGATION: Dry land vineyards and supplemental
SOIL TYPE: Decomposed Granite, Hutton and Clovelly
YIELD: 4 tons per hectare
AGEING POTENTIAL: 10 to 15 years from vintage
PRODUCTION: 12 000 cases (6 x 750ml)
All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses | Oxtail
Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers.
Fermentation took place in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.
A complex nose of dark aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.
ALC 14.83% | RS 2.7 g/l | TA 5.2 g/l | pH 3.78 | FREE SO2 32 mg/l | TOTAL SO2 94 mg/l | VA 0.70 g/l