Steak and ribs, pizza and pasta, lamb shanks and stews
spice, Red and Black cherries, blackcurrants
Share this wine with others
A blend of 48% Cabernet Sauvignon and 41% Merlot, 6% Cabernet franc and 5% Malbec. Grapes are from vineyards in Stellenbosch, Agter Paarl and other selected areas in the Coastal region of the Western Cape.
Early in the growing season excess shoots were removed to obtain a good balance between vegetative growth fruit yield. When the grapes were at pea-size, further small shoots were removed. Remaining shoots were pinched to remove the apical tip in December, balancing the vine’s growth. This practice allows nutrients and sugar to accumulate in the remaining grapes and ensures intense colour and flavour in the wine.
2009 was a warmer red wine vintage, resulting in excellent ripe tannins and wines with great volume. The vineyards were harvested between mid-February to end of March, depending on variety. All grapes were harvested by hand.
Fermentation varied according to variety, with fermentations taking on average 8-10 days until dryness. For all fermentations remontage (pump-over method) was preferred for colour extraction. 10% of the wine was matured in new French oak 15% in 2nd and 25% in 3rd fill barrels for one year. 25% was matured on French oak staves and 25% was without any oak. The wine was bottled after a simple filtration.
Wine Maker's Tasting Note's
An impressive burst of rich red and black fruit from cassis to mulberry, with soft well-rounded tannins and a discreet hint of mint. Although ready to drink now, a few years of cellaring will allow further integration and complexity. A great wine with hearty stews and perfectly grilled steaks.
Alcohol14.3%Vol pH3.6 Residual Sugar4.9g/l Total Acid5.6g/l RegionWestern Cape