Whole Berry

In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.

R171,00

Weight1 kg
volume

750

Wine Specifications

Vintage
2021
Vineyard
Cabernet Sauvignon 26-32 year-old vines,
clone CA163 on 101/14 and R99
Yield
5 t/ha
Origin
Robertson, South Africa
Oenology
Harvested March 2021
harvested at full seed ripeness
2-3 days cold maceration
fermented uncrushed in open fermenters for 2-3 weeks
punched through 3 times daily; pumped over 3 times daily
Fermentation
15 days alcoholic fermentation
100 % malolactic fermentation
Maturation
wood maturation in new and second fill French oak (Seguin Moreau)
Filtration
bottled without filtration or stabilization
Analysis
Alcohol: 13.41%
Acidity: 6.19 g/l
PH: 3.51
FSO2: 37 mg/l at bottling
Sugar: 2.09 g/l
Terroir

Slope: Very gentle southerly
Soil: rocky and chalk
Climate: Moderate summer with low night temperatures. Cold winter
Wind: South Easterly (summer)

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