WEATHER CONDITIONS – Simonsberg, Stellenbosch
- Early leaf fall post-harvest due to limited water availability.
- Winter temperatures stayed higher than usual until later.
- Winter rainfall reached only 80% of the expected levels.
- Warm spring triggered swift and even bud burst for early cultivars.
- Temperature fluctuations led to varied shoot growth and accelerated suckering.
- Above-average rainfall during flowering and berry set resulted in uneven berry development.
- Cooler night-time temperatures during ripening contributed to vibrant colour and flavours.
- Harvest commenced later, gained pace mid-season, and slowed due to rain showers later on.
- On 13 February, significant hail fall occurred with minor damage.
- Despite challenges and a smaller harvest, outstanding wines were made in 2018.
WINEMAKING
- The grapes were hand-picked and lightly crushed into stainless steel tanks.
- Fermentation occurred naturally and extraction was carefully managed by doing a maximum of 2 pump-overs per day.
- After fermentation, the wine was left on the skins for an additional 2-3 weeks.
- Matured for a total of 24 months in French oak barrels.
- The first 12 months as individual components in 30% 1st fill barrels and then, after blending, taken back to 70% 1st fill barrels for an additional 12 months.
GRAPE VARIETIES : 85% Cabernet Sauvignon, 6% Cabernet franc, 6% Petit Verdot, 3% Merlot
PRODUCTION : 2,292 cases – 13,757 bottles
ANALYSIS :
Alcohol: 14.5% Vol.
Total Acidity: 5,86 g/L
pH: 3,46
Residual Sugar: 2.22 g/L
