Description
Wine of Origin: Stellenbosch
Blend: 44% Cabernet Sauvignon, 29% Merlot, 27% Cabernet Franc
Winemaking Notes:
All blocks were picked by hand at optimum ripeness and stored overnight in a cold room before processed the next morning. Grapes were hand sorted and de-stemmed but not crushed. Whole berries were cold soaked for 72 hours before inoculated. Fermentation took about 15 days on all cultivars at 18 – 28 ˚ C with a carefully planned pump over/punch down schedule in open fermentation tanks. The Cabernet Sauvignon tank were left on the skins for another 10 days before pressed. The Merlot and Cabernet Franc tanks were pressed straight after fermentation. Malolactic fermentation was done in 300 L barrels. Wine was oak matured for 16 months before the final blend was blended for bottling.
Analysis: Alc: 13.5% | pH: 3.6 | TA: 5.7g/l | RS: 2.44g/l
Viticulture:
| Climate | Coastal |
| Aspect | South facing slopes |
| Soil type | Tukulu decomposed granite |
| Clones | CS163 CS46C CS15,169, MO343,348 |
| Rootstock | 101 – 14, Richter 99 |
| Planting date | 1993 |
| HA planted | 7.2ha |
| Average tonnage | 8 tons/ha |
| Trellis system | Extended Perold, 7 Strand |
| Irrigation | Drip irrigation |
