WEATHER CONDITIONS – Simonsberg, Stellenbosch
Thanks to sufficient cold units, full dormancy break was achieved, encouraging the
vines’ health. Bud break occurred early. Warmer days but cooler nights in December, created a high diurnal range but also speed up readiness. 2015 was a text book vintage but seen as “fast” and resulted in harvest starting 2 weeks earlier than the norm. Low pH levels and good acids characterize the result of this harvest.
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 35% Cabernet Sauvignon, 30% Merlot, 15% Syrah, 10% Petit Verdot, 10% Cabernet Franc
PRODUCTION 10,650 cases – 63,900 bottles
ANALYSIS Alcohol: 14,5% Vol. Total Acidity: 5,43 g/L pH: 3,60 Residual Sugar: 2.27 g/L