A full bodied Bordeaux style blend produced only in the best years. Seductively perfumed with cassis, raspberry, cedar and a touch of spice and minerals the wine follows through with a silky, balanced palate with fine ripe tannins and a long concentrated finish.
Note about past vintages:
A combination of first and second-fill oak was used until 1994, followed by 100% new wood until 2004. Since then we have returned to the combination of new and second fill, to allow the wine to express its unique terroir origins.
Fillet of beef with a cream based (mustard/black mushroom) or Bérnaise sauce. Rack or slow roasted leg of lamb with a rosemary crust. Gemsbok/kudu rump steak with a creamy wholegrain mustard sauce.
variety : Cabernet Sauvignon [ 60% Cabernet Sauvignon,
20% Merlot, 20% Cabernet Franc ]
winemaker : David van Velden
wine of origin :
analysis : alc : 14.0 % vol rs : 2.1 g/l pH : 3.62 ta : 5.7 g/l
type : Red style : Dry body : Full wooded
pack : Bottle size : 0 closure : Cork
in the vineyard : Vineyard location: Stellenbosch Kloof - 180m above sea level, south facing, 15km from False Bay
Moderate Climate
Winter average temperature: 13º C (min 7º C, max 17º C)
Summer average temperature: 15.5º C (min 20.5º C, max 30.5º C)
Soil: Deep Hutton and Clovelly (decomposed Granite)
Age of vines: average 20 years
Trellising: 4-wire hedge system with moveable wires
Pruning: Cordon system with 2 bud spurs, ensuring low yields
Background information:
An innovator from the start Braam was an early champion amongst local vintners, of a Claret-style blend, producing what was to be a forerunner of a Bordeaux-style blend. He launched a Cabernet Sauvignon/Merlot/Cinsaut blend named Tria Corda, in 1979. By 1982, adopting a more classic approach, he replaced the Cinsaut with Cabernet Franc. These three classic Bordeaux varietals have remained the components ever since, while each vintage presents its own unique assemblage.
about the harvest: Harvest date: February/March 2005
Sugar level at harvest: 25° Balling
Yield per hectare: Merlot 8 tons, Cabernet Sauvignon 6 tons, Cabernet Franc 7 tons