WINEMAKER: Abrie Beeslaar

COMPOSITION: 75% Cabernet Sauvignon, 14% Cabernet Franc, 11% Merlot

ORIGIN: Simonsberg, Stellenbosch

AGE OF VINES: 30 years on average

IRRIGATION: Dry land vineyards and supplemental

SOIL TYPE: Decomposed Granite, Hutton and Clovelly

YIELD: 4 tons per hectare

AGEING POTENTIAL: 20 to 25 years from vintage

PRODUCTION VOLUME: 7000 cases (6 x 750ml)

FOOD PAIRING

All types of steak | Meat casseroles | Roast leg of lamb | Matured cheeses

VINTAGE CONDITIONS: 

The carry-over effect of the previous three year’s drought is still visible in this vintage, despite the higher rainfall during the season. The resulting crop was smaller, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries and less irrigation was needed this growing season

WINEMAKING / MATURATION

Fermented 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 100% new 225L French Nevers oak barrels.

TASTING NOTES

The saturated ruby colour is complemented by a dense and interwoven complexity of tilled earth, nutmeg, bouquet garni, with classic cedar and red- and black fruits. The wine remains classic, refined, with an elegant structure. The tannins are precise, and together with the clever use of new oak, creates the perfect backdrop to host the complex fruit spectrum. A long, and youthful finish.

RECIPES

• Beef Bourguignon

ANALYSIS

ALC 13.02% | RS 3.3g/l | TA 5.8 g/l | pH 3.45 | FREE SO2 26 mg/l | TOTAL SO2 110 mg/l | VA 0.64 g/l