Red of Springfontein

Red of Springfontein

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CULTIVARS: 32% Shiraz, 29% Cabernet Sauvignon, 25% Merlot, 14% Pinotage
ALCOHOL: 14.0%
pH: 3.76
RESIDUAL SUGAR: 3.5g/l
TOTAL ACIDITY: 5.0g/l
TOTAL EXTRACT: 30.9g/l
YIELD: Shiraz 35hl/ha, Cabernet Sauvignon 25hl/ha, Merlot 49hl/ha, Pinotage 35hl/ha
BOTTLING DATE: 21.05.2016
PRODUCTION: 3 803 bottles

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Description

The four different varieties were vinified separately using different methods to highlight va-rietal character and optimise tannin extraction and maturation. Some of the Pinotage was fermented whole bunch (carbonic maceration) and the other fermented whole berries in 1,000lit open fermenters, with indigenous yeast. Cabernet Sauvignon was fermented in a special Speidel variable volume red wine fermenter, whole berry with indigenous yeast with regular punch downs, and after fermentation the wine was left on the skins for extended period of 8 weeks before pressing. The Shiraz was fermented whole bunch in 1,000lit open fermenters with minimum punch down. The Merlot was crushed before fermentation to improve colour, aroma and tannin extraction. All four varieties were pressed to barriques for malolactic fermentation, and then matured in 3rd fill barriques for a further 21 months.

VINEYARD: altitude 6m altitude above sea level
SOIL TYPE:
Calcified sand dunes
ROOTSTOCK:
Richter 99, Ramsey and Ruggeri 40.
AGE OF VINES:
Average age of 12-14 years
TRELLISING:
3 and 5 Wire, Vertical Shoot Positioning, double lengthened (Perold system).
HARVEST DATE:
Shiraz 15.03.13, Cab Sauvignon 19.03.13, Merlot 18.03.13, Pinotage 06.03.13
FERMENTATION TEMPERATURE:
23 – 26 degrees celcius

Additional information

Weight 8 kg
Dimensions 20 × 40 × 20 cm