WEATHER CONDITIONS – Simonsberg, Stellenbosch
- The winter was characterized by cold and wet conditions, which effectively replenished soil moisture following the drought of 2018.
- Despite a cool spring, the vines experienced good bud burst.
- Fluctuations in weather during flowering and berry set led to the development of looser bunches with smaller berries, while Veraison commenced earlier than usual.
- Throughout the growing season, cool conditions resulted in varied ripening of bunches.
- A heatwave in early February hastened the harvest of early varietals.
- Wet conditions at the end of February led to a significant three-week break in harvest, resulting in an extended ripening period for late ripening varieties.
- Overall, the 2019 vintage was a cooler vintage, that has resulted in wines of wonderful elegance and purity.
WINEMAKING
- The grapes were hand-picked and lightly crushed before being transferred into stainless steel tanks.
- Fermentation occurred naturally, with extraction carefully managed by limiting pump-overs to a maximum of two per day.
- Following fermentation, the wine remained in contact with the skins for an additional 2-3 weeks.
- It was then matured for a total of 24 months in 300L French oak barrels.
- Initially, the wine spent 12 months aging as individual components in 30-40% first-fill barrels. Subsequently, after blending, it was returned to 75% first-fill barrels for an additional 12 months.
GRAPE VARIETIES : 75% Cabernet Sauvignon, 10% Cabernet franc, 10% Merlot, 5% Petit Verdot
PRODUCTION : 3,347 cases – 20,082 bottles
ANALYSIS :
Alcohol: 14.63 % Vol.
Total Acidity: 6,3 g/L
pH: 3,58
Residual Sugar: 3,58
