This wine originates from vineyards in the Walker Bay (54%), Swartland (32%), Elgin (7%) and Stellenbosch (6%) regions. Grapes from each of these regions make a unique contribution to the flavour components.
Veterans in the wine industry described 2010 as one of the most difficult in their career. Winter ideal for good budding. Cold and rain hampered budding further and, together with wind, bunch denseness was severely impeded. Wind caused physical damage, late rains caused fungus diseases, late dry conditions reduced the already light yield even further and a heat wave in March had a slightly negative effect on flavours.
Each vineyard grows in its own macro climate in a wide variety of soil types. Several clones are represented. All the vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terroirs, each region produces its own distinctive grapes, so grapes from each region make a unique contribution to flavour and structure. The grapes originating from Walker Bay are organically grown.
Grapes for the wine consist of 24% Merlot, 23% Cabernet Sauvignon, 19% Cabernet Franc, 16% Shiraz, 11% Malbec and 7% Petit Verdot. Before and after de-stalking, all the grapes were hand-sorted. The de-stalked berries were cool-soaked for two to three days, before inoculation with selected yeasts. Fermentation was at between 25 and 30 degrees Celsius. After fermentation the wine was left on the lees for a further 20 days in order to enhance extraction and body. Malolactic fermentation was partly in barrels.
Equal amounts Sauvignon and Cabernet Franc dominate, to create the Bordeaux profile for which this wine is known. For the first time, though, Shiraz was added for more complexity and it is probably responsible for the hint of aniseed. The wine is intense on the nose, with cherry and mulberry fruit together with cinnamon spice. Wood maturation has enhanced a toffee and caramel presence. Very smooth and juicy on the palate.
Alcohol 13,86% vol
Residual sugar 2,9 g/l
Total acid 5,8 g/l
pH 3,51
