WEATHER CONDITIONS – Simonsberg, Stellenbosch
Flowering and berry set was good. Vigorous growth happened due to high soil moisture content, which was a result of the wet winter, therefore more canopy management was required Rain in November and January meant that we needed less irrigation, but disease pressure was higher and stricter controls were needed. Ideal dry and moderate conditions reigned during ripening in late January and February Cooler March helped with hang time on the vine Harvest was 1 week later than normal due to late cold winter Stellenbosch had one the wettest seasons in years, but wine quality is exceptional
The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack and returns and open pump overs. We did post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months. Matured during 24 months in new French oak barrels. During the aging, the wine is with natural egg whites and bottled later.
GRAPE VARIETIES : 74% Cabernet Sauvignon, 12% Merlot, 10% Cabernet Franc, 4% Petit Verdot
PRODUCTION : 4,316 cases – 25,900 bottles
ANALYSIS : Alcohol: 14.5% Vol Total Acidity: 5,43 g/L pH: 3,65 Residual Sugar: 2,43 g/L