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Product Notes
VINTAGE CONDITIONS: 2022 was the latest vintage in the past 25 years, about 2 weeks later than normal. We had a proper cold winter with enough rain, that resulted in budbreak that was 2 weeks late. The earlier part of the season was quite cool, with December showing lower maximum and minimum temperatures. January was more moderate with a couple of hot days. We had slow ripening conditions that resulted in concentrated fruit development and palate weight.
WINEMAKING / MATURATION: Fermentation took place in open top concrete fermenters at 28C. 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 2nd and 3rd fill 225 liter French Nevers oak barrels.
TASTING NOTES: Bright ruby colour with a prominent nose of vanilla, ripe cassis, black cherries and hint of bell pepper. The palate is packed with juicy red fruit, a hint of meatiness and tomato cocktail. The wine is rounded off with satisfying, grippy and a refreshing finish.
ALC 14.33 % | RS 2.9 g/l | TA 5.9 g/l | pH | FREE SO2 35mg/l | TOTAL SO2 87 mg/l | VA 0.53 g/l
WINEMAKER Abrie Beeslaar
COMPOSITION 100% Cabernet Sauvignon,
ORIGIN Stellenbosch
AGE OF VINES 5 to 30 years
IRRIGATION Supplemental
SOIL TYPE Decomposed Granite and Hutton
YIELD 7 tons per hectare AGEING POTENTIAL 5 to 7 years from vintage
PRODUCTION VOLUME 30 000 cases (6 x 750ml)
FOOD PAIRING All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured cheddar | Beef stew
