WEATHER CONDITIONS – Simonsberg, Stellenbosch
- Very dry season with cool conditions during ripening
- Winter in 2011 was dry but cold
- Bud burst was 7 days earlier than usual and it was very even
- Low spring temperatures led to slow shoot growth
- During flowering there was rain which resulted in weak set and loose bunches and increased disease pressure
- Favourable, cool conditions from pea bud to veraison
- A temperature spike during ripening put the vines under water stress
- Harvest was one week ahead, but finished a day early
- Wine quality was excellent.
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, after which they underwent 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: 45% Cabernet Sauvignon, 38% Shiraz, 11% Petit Verdot, 6% Merlot
PRODUCTION: 10,366 cases – 62,200 bottles
ANALYSIS:
Alcohol: 14% Vol.
pH: 3,67
Total Acidity: 5,9 g/L
Residual Sugar: 2,6 g/L
