Summary
| Producer | |
|---|---|
| Grape Variety | 60% Cabernet Sauvignon, 15% Shiraz, 7.5% Malbec, 7.5% Cabernet Franc, 5% Mourvèdre, 2.5% Sangiovese, 2.5% Barbera |
| Vintage | 2006 |
| Body | Full |
| Style | Rich, spicey reds |
| Bottle Size | 0.75 l |
| Maturation | 20 Months in 225l Fench oak (33% 1st fill) |
| Wine Origin | |
| Origin | Stellenbosch |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemaker | Francois Haasbroek |
|---|---|
| The Vintage | One of the warmest growing seasons for a long time makes red wines from this vintage more accessable at an early age, softer tannins than 04 and 05. |
| The Vineyard | Several different vineyard sites across the farm. |
| Analysis | |
| Alcohol | 14% |
| Residual Sugar | 1.6 g/l |
| Acidity | 5.9 g/l |
| pH | 3.65 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Bouquet | Strong lead pencil, cassis notes backed by cedar & spicy aromas. |
| Palate | Typical Bordeaux structure, well intergrated tannins soft and elgegant with a long refreshing classic dry finish. |
| Serving and Storage | |
| Optimal Drinking Window from Vintage | Up to 10 years |
| Cellar Life from Vintage | Up to 15 years |
| Decanting Time | 2 |
| Food Pairings | Spicy and Red Meat dishes |
