Product Description
Varieties
Cabernet Sauvignon 38%, Petit Verdot 21%, Malbec 17%, Merlot
14%, Cabernet Franc 10%
The Vineyard
Clones: CS46; CS37; MO343; PV400; MB1; CF214
Rootstock: R99, 101-14 Mgt, R110
Age: Average 16 years
Soil: A variety of structured red soils, partially weathered shale soils and
clay-loam soils with a high percentage of coarse gravel.
The Harvest
Harvest: 21 February to 11 March 2017
Yield: Average 6.3 ton/ha
Balling: Average 24.6 °B
pH: 3.30–3.45
Total acid: 6.1–6.5 g/l
The Cellar
The grapes were hand-picked in the early morning, force-cooled to 4 °C, bunch-sorted,
destemmed, berry-sorted and gently crushed into a satellite tank. Then they were deposited
in both open and closed fermenters. The must was dejuiced by 8 to 12% depending on the
vineyard. It was given a cold soak of 4 to 5 days at 8 °C with a CO2 blanket, after which it
was heated to 18 °C and inoculated with BM45 and D254 yeast. The fermenting grapes
were pumped over once daily during cold soak and twice daily during fermentation in
conjunction with three manual punch-downs. This was adjusted to each cultivar and
vineyards’ individual characteristics. The Malbec, Petit Verdot and Merlot were pressed
between 0 and -1 °B and finished fermentation in barrels. The Cabernet Sauvignon and
Cabernet Franc were given extended maceration after fermentation. Total time on the
skins varies from 10 to 28 days. The wines were pressed into 38% new and 62% secondfill 300 liter Allier French oak barrels. The press fraction was separated. Malolactic bacteria
were inoculated and malolactic fermentation was completed in the barrels. The wines were
given a low sulphur dose and left on the gross lees for 11 months, after which they were
racked, blended and returned to barrel. After a total of 20 months in barrel the wine was
racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet
filtration.
Alcohol: 14.39 vol %
Total acid: 5.7 g/l
pH: 3.37
Residual sugar: 4.4 g/l
Volatile acidity: 0.71 g/l
Free sulphur: 18 mg/l
Total sulphur: 76 mg/l
Awards
2017 Vintage
• Veritas: Gold
2016 Vintage
• National Wine Challenge: Top 100
• South African Wine Index: Platinum
• Decanter World Wine Awards: 90 Points
• Tim Atkin SA Report: 90 Points
• International Wine and Spirits Challenge: 92 Points
• Gilbert and Gaillard: Gold Medal
2015 Vintage
• Veritas: Gold
• Concourse Mondial Bruxelles: Gold
• National Wine Challenge: Double Gold
• South African Wine Index: Platinum
• Decanter World Wine Awards: 90 Points
• Tim Atkin SA Report: 92 Points
2014 Vintage (Marketed under the name ‘Seismic Rooi’)
• National Wine Challenge: Double Gold
• International Wine Challenge 2017: Gold
• South African Wine Index: Platinum
• Tim Atkin South Africa Report: 92 Points
2013 Vintage (Marketed under the name ‘Seismic Rooi’)
• National Wine Challenge 2016: Double Gold
• South African Wine Index: Platinum
• Tim Atkin South Africa Report 2016: 90 Points
• International Wine And Spirits Challenge: Gold
2012 Vintage (Marketed under the name ‘Seismic Rooi’)
• National Wine Challenge 2016: Double Gold
• Tim Atkin South Africa Report 2015: 90 Points
• Michelangelo Awards 2015: Double Gold
• Veritas: Double Gold
2009 Vintage
• Michelangelo Awards 2014: Gold
• Veritas 2015: Gold
2008 Vintage
• Hong Kong International Wine and Spirits
Challenge: Trophy Winner
• Decanter Asia: Regional Trophy
