WEATHER CONDITIONS – Simonsberg, Stellenbosch
Post 2009 harvest temperature to January were higher than normal.
Cool conditions during berry set lead to loose bunches.
Berry size was smaller than other years.
December was characterised by a warm dry climate
Good analysis was achieved, especially pH.
Yield 7,5 Tons/HA. 50 Hl/Ha.
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
36% Syrah, 34% Cabernet Sauvignon, 20% Merlot, 10% Petit Verdot
PRODUCTION
13,333 cases – 80,000 bottles
ANALYSIS
Alcohol: 14.5% Vol.
pH: 3,69
Total Acidity: 5,5 g/L
Residual Sugar: 1.9 g/L