WEATHER CONDITIONS – Simonsberg, Stellenbosch
• An exceptionally warm and dry spring resulted in good and even bud burst.
• The temperatures during the flowering and berry set period were average, with significantly less fluctuations than in the previous years.
• Good rainfall of around 100 mm towards the end of October was crucial to replenish soil moisture and ensured the vines had sufficient water during flowering and berry set.
• Moderate temperatures during veraison and early ripening laid the foundations for a good harvest season.
• Consistently warm conditions, including a few heatwaves during harvest, meant most cultivars were harvested earlier.
• The warm and dry conditions ensured healthy canopies that could function optimally, leading to great physiological ripeness on all varieties.
• A vintage with wonderful concentration, expressive aromatics and while it is more accessible in youth than a cooler vintage, it has the structure and acidity to allow it to
mature with great benefit.
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 : 59% Cabernet Sauvignon, 23% Merlot, 13% Cabernet Franc, 5% Petit Verdot
PRODUCTION : 5,142 cases – 30,856 bottles
ANALYSIS :
Alcohol: 14.43 % Vol.
Total Acidity: 5,7 g/L
pH: 3,52
Residual Sugar: 2,8
