WEATHER CONDITIONS – Simonsberg, Stellenbosch
Winter was late, but cold enough to break dormancy. Very low rainfall hence extremely low soil moisture levels which meant irrigation was key to relieving stress in the vineyard. Good spring which led to even bud burst. Warm weather with little to no rain resulted in smaller berries and lower bunch mass although there were more bunches. The harvest was earlier and larger than last year.
The grapes were lightly crushed into stainless steel tanks. Natural fermentation took
place with a mixture of rack and returns and open pump-overs. Post fermentation
skin contact for 2-3 weeks was followed by a gentle pressing. Malolactic fermentation
occurred in French oak barrels. Matured for 12 months in French oak and racked on
average every 4 months.
GRAPE VARIETIES 100% Cabernet Sauvignon
PRODUCTION 9186 cases – 55115 bottles
ANALYSIS Alcohol: 14,5% Vol. pH: 3,62 Total Acidity: 5,61 g/L Residual Sugar: 1,64 g/L