Max 2014

Winemaking Notes

This wine is a blend of 51% Cabernet Sauvignon, 31% Merlot and 18% Petit Verdot from Vineyards around Stellenbosch.

All vineyards are unirrigated and produce low yielding fruit (4 to 6 t/ha) that serves as a pure reflection of the natural environment. The grapes were ripened to peak maturity (between 24° and 25° Brix) before being hand harvested.

Crushing and Pressing
After harvesting, the grapes were delivered to the winery and placed directly into cold storage overnight, thereby dropping the temperature of the grapes down to around 4° Celsius. The berries were destemmed and passed over a sorting table for the removal of all unwanted material, raisins or green berries. These berries then fell through a crusher and dropped into small, open wooden fermenters.

Naturally occurring yeast on the grapes is the catalyst of the fermentation process, which can take up to 14 days to complete. Extraction occurs by means of regular punch downs. Depending on tannin quality, ripeness and development, the wine may remain on the skins for an additional 2 weeks before pressing in a basket press. Malolactic fermentation took place in the barrels, after which the wine was racked and returned to the barrels for further maturation.

Maturation took place in small 225 litre, French barriques of which 46% is new; and lasted for 22 months with regular rackings. The wine received no fining or filtration before bottling.

The wine was bottled in January 2016. 10 750 bottles were produced.

Technical Analysis Technical Analysis

  • PH: 3.54
  • TA: 5.5g/l
  • RS: 2.2 g/l
  • Alc: 14.50% by vol

Colour Colour

The wine has a deep, garnet appearance with an intense plum red rim.

Nose Nose

The nose is permeated by heady, dark fruit and Christmas cake notes, and accented by rich aromas of blackberries, mulberries and cassis. There are hints of dried herbs and savoury aromas.

Palate Palate

The palate is saturated with a mélange of ripe berry coulis. Full and rich with dry coating tannins on the mid-palate, leading to an immensely long finish.

Food Pairing Food Pairing

Best served with venison pie, beef fillet with a red wine sauce or an oxtail stew. The wine also pairs well with hard cheeses.

Maturation Maturation

This wine can be enjoyed immediately after release, but will improve with cellaring for up to 10 years from harvest.