A blend of classic cultivars Cabernet Franc, Shiraz and Merlot creates a fun-loving wine with complex concentration of fruit and flavour. Pleasantly refreshing if chilled in summer. Good accompaniment to cheese, light barbecued meals and spicy seafood.
VINIFICATION: Grapes were harvested at 24.5°B, destalked and transfered into closed fermenters where a portion of the juice was withdrawn to achieve better concentration. The remaining juice together with the grape skins were allowed to ferment at controlled temperatures between 25°C and 28°C. In order to optimise colour, flavour and extract uptake, the juice remained with the skins for a period of approximately four days and was only withdrawn when the sugar level dropped to 5°B. Juice remaining in the skins were recovered with the use of a gentle tank press. Further fermentation took place in closed tanks, whereafter malolactic fermentation was induced. On completion the wine was racked from the lees and retained in tanks for further maturation. The wine was cold stabilised before bottling.
CLIMATE: Winter Rainfall approximately 600mm per annum. The estate is situated along the south western slopes of Paarl Mountain at an altitude of between 140 and 250 meters and benefits from cooling summer breezes from the Atlantic Ocean.
IRRIGATION: Limited irrigation of between 50 and 100mm is applied during drier summers in order to allow for optimum development and ripening of grapes.
SOILS: Vary from decomposed granites to well drained sandy loam with gravel underlays.+
VINEYARD INFO:
Age of Vines: 15 – 25 years
Clones: -
Root stock: R99 / R110
Vines per hectare: 3000
Soil: Sandy, sandy loam
Vines: Trellised
Yield: 6 – 8 tons per hectare
WOOD MATURATION: 7 Months in French Oak.
BOTTLING DATE: 12 May 2009
CHEMICAL ANALYSIS:
Alcohol/Vol.: 14.00
pH: 3.41
Acidity: 5.40
Residual Sugar: 4.30 | 
Contact Us |
My Account |
Cart Contents |
Checkout 
