Type | Single Varietal Cabernet Sauvignon |
Ecological Status: | Vegan – Certified Organic (in transition) |
Appellation: | Estate Wine of Origin Walker Bay |
Soil: | High Alkaline Maritime Limestone |
Rootstock Year of Planting: | Ramsey/Richter 99 1998 |
Cultivars Clones: | Cabernet Sauvignon CS46CxH |
Harvest: | Multiple Passages by Hand |
Pre-Cooling: | 1 Night at 5°C in Cold Room |
Sorting: | Multiple Passages by Hand |
Destemming/Crushing: | Before Pressing |
Pressing: | Bucher Pneumatic Press |
Wild Yeast Fermenting: | Speidel 1,600 ltr Stainless Steel VarCap Tank |
Maturating: | Barriques 1st (40%)/3rd(60%) Fill |
Yeast Addition Filtrating: | None None |
Harvest Date: | 23.03.2017 |
Pressing Date: | 13.06.2017 |
Blending Date: | 26.11.2018 |
Bottling date: | 21.12.2018 |
Maceration Period thereof Cold: | 66 Days 6 Days |
Alcoholic Fermentation Period: | 15 Days |
Share Anaerobic Malolactic: | 0% 100% |
Average Yield Balling: | 20.4hl/ha 24.8°Bx |
Alcohol Residual Sugar: | 14.6% 3.0 g/ltr |
Acidity Addition Total Acidity pH: | None 5.6 g/ltr pH 3.6 |
Tannin Addition Total Extract: | None 34.3 g/ltr |
Total Sulphur thereof free: | 0.084 g/ltr 0.035 g/ltr |
Production: | 1,026 btl à 0.750 ltr |
Chemical Analysis before Bottling