Varietal: 39% Cabernet Sauvignon, 39% Shiraz, 22% Petit Verdot,
Rootstock: Richter 110
Fruit source: from the Lingen vineyard in Jonkershoek Valley
Yield: 6.5 tons/hectare
Total production: 2968 bottles
˚B at harvest: 24.5-25.5˚
Total Acid: 5.1
Residual sugar: 1.5
Total extract: 30.3 g/l
Age of vines: 11 years old
Trellis: 5-wire vsp
Irrigation: supplemental drip irrigation
Vineyard elevation: 250m
Details of vinification and oaking:
This vineyard was planned with the idea of making a single-vineyard blended red. It is a small, 2-hectare enclosed vineyard situated about 200 metres from the Oude Nektar farm (Stark-Condé). The soils, however, are different — vilafonte as opposed to the clovelly and hutton soils on Oude Nektar — and the resultant wines are correspondingly different: softer in structure and with a wild fynbos note.
The grapes for this wine were harvested over a month-long period from mid-February to mid-March. The grapes were cooled overnight before being de-stemmed and hand-sorted. The sorted grapes were then crushed into small, open-top fermentors and cold-soaked for three days before the on-set of fermentation. About half the wine was fermented with its natural yeasts. Fermentation occurred over a period of 7-9 days with manual punchdowns given every 4-6 hours. After fermentation, the wine was basked pressed and racked into 300-l oak barrels, all French oak, about 35% new. The wine was bottled without fining and filtration after 18 months barrel maturation.
This unique blend has the typical rich fruit and soft, elegant tannins that are the hallmarks of Jonkershoek Valley wines. The relatively high percentage of petit verdot adds an intriguing wild perfumed note to the wine.