WEATHER CONDITIONS – Simonsberg, Stellenbosch
- The post-2020 harvest period experienced arid and hot conditions, leading to premature leaf shedding and inadequate carbohydrate reserve establishment.
- Rainfall arrived later than usual in the rainy season, starting at the end of May, which postponed the establishment of cover crops.
- Despite a wet winter, temperatures remained relatively mild, enabling a successful dormancy break.
- Bud break emerged 14 days behind schedule due to chilly and damp soil conditions, coupled with general climate trends.
- Flowering experienced mild weather, contributing to optimal fruit set.
- Abundant moisture in the soil played a role in the development of substantial, lush canopies.
- Veraison occurred later than usual and extended over a prolonged cycle due to the moderate climatic conditions.
- A notably cooler ripening season prompted a harvest delay of 2 weeks in comparison to 2020; however, the fruits achieved impeccable balance with wonderfully high natural acidities.
WINEMAKING
- The grapes were destemmed and lightly crushed into stainless steel tanks for fermentation.
- Fermentation takes place naturally with indigenous yeasts and optimal extraction is obtained by doing two pump-overs daily.
- Following alcoholic fermentation, the wine undergoes post-ferment maceration for 2 to 3 weeks on the skins.
- Malolactic fermentation occurs naturally in 300L French oak barrels.
- The wine is matured in barrel for 12 months, of which a small percentage is new, before being racked and prepared for bottling.
GRAPE VARIETIES 100% Cabernet Sauvignon
PRODUCTION 1,400 cases – 16,800 bottles
ANALYSIS Alcohol: 14,5% Vol. pH: 3,54 Total Acidity: 5,7 g/L Residual Sugar: 2.0 g/L
