55% Cabernet Sauvignon, 25% Petit Verdot & 20% Syrah
55 % Cabernet Sauvignon – Jonkershoek Valley
25 % Petit Verdot – Jonkershoek Valley
20 % Syrah – Jonkershoek Valley
Grapes were harvested between 12 March and 21March. Yields of between 6 to 6.5 tons per ha were achieved. Grapes were picked at 24.5°B to 25.0 °B with total acidity between 7.0 /g/l and 7.5 g/l. The pH averaged 3.4 at harvest.
Fermentation initiated in stainless steel fermenters and underwent a series of pump overs until dry. Further maceration followed before drawing off, light pressing and racking to barrel.
This wine spent 20 months in French oak barrels: 80% 1st fill, the balance in 2nd and 3rd fill barrels.
Winemaker : Warren Ellis
Main Variety : Cabernet Sauvignon
Alcohol : 14.0 %vol
pH : 3.59
RS : 1.9 g/l
Total Acid : 6.2 g/l
Appellation : Western Cape
This classically structured, beautifully balanced wine has all the finesse and integrity to develop and evolve with careful cellaring, for up to 10 years.