WEATHER CONDITIONS – Simonsberg, Stellenbosch
- The harvest started two weeks later than normal.
- A prolonged winter into September followed by a cool spring meant a 14-day delay in bud burst.
- Higher than average rainfall occurred between June and September.
- Cold and wet conditions helped with even bud burst and meant the vines had enough water for the warm conditions later in the season.
- There was good weather during flowering and berry set.
- A warm November and moist soils led to dense canopies which meant greater management was needed.
- During berry set the vines were subject to some heat stress and wind damage.
- Due to a warm dry December, later cultivars ripened earlier and the earlier cultivars later, which led to pressure in the cellar.
- Smaller berry size.
- Wines have great balance and complex aromatics, wines of distinction.
WINEMAKING
- The grapes were hand sorted and lightly crushed into stainless steel fermentation tanks.
- They were given a cold soak for three days before allowing the natural fermentation to start.
- Three pump-overs a day were done on the tanks during fermentation, followed by extended skin contact for 2-3 weeks.
- The wine was placed in French oak barrels to undergo malolactic fermentation.
- Matured for 18 months in French oak and racked on average every four months.
GRAPE VARIETIES : 47% Cabernet Sauvignon, 23% Merlot, 15% Syrah, 11% Cabernet Franc, 4% Petit Verdot
PRODUCTION : 10,366 cases – 62,200 bottles
ANALYSIS :
Alcohol: 14,5% Vol.
Total Acidity: 5,4 g/L
pH: 3,7
Residual Sugar: 1,73 g/L
