Free SO2: 46
Total SO2: 95
Total Acid: 5,3
Residual Sugar: 2,0
WINEMAKER: Abrie Beeslaar
COMPOSITION 37% Pinotage, 33% Cabernet Sauvignon, 26% Merlot, 3% Cabernet Franc, 1% Petit Verdot ORIGIN Stellenbosch
AGE OF VINES 5 to 30 years
SOIL TYPE Decomposed Granite and Hutton
YIELD 7 tons per hectare
AGEING POTENTIAL 5 to 7 years from vintage
PRODUCTION VOLUME 250 000 cases (6 x 750ml)
FOOD PAIRING Pizza | Pasta | Barbequed meat | Roast chicken | Beef or lamb burgers | Beef stew _____________________________________________________________
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 28 0C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 – 5 days. After malolactic fermentation the wine was matured for 12 months in 2 nd and 3rd fill 225L French Nevers oak barrels.
The bright ruby colour of this wine is complimented on the nose by attractive aromas of red currants, cherries, spice and a touch of mocha. The palate is lively and fresh, with succulent raspberry flavours. The fruit is supported by a firm, yet silky tannin structure. Savoury notes persist on the lengthy finish.