Haskell II NV



Blend: 59% Shiraz and 41% Cabernet Sauvignon

Origin: Stellenbosch

 Harvest Data

Vintage detail: We had cool favourable conditions during the developing stages of the grapes with less wind than normal during December. During the ripening season from January to March we had a couple of days above 35°C which ripened the grapes very fast. In spite of this the wines turned lovely dry with minerally notes.

Balling: 24 to 26

Production volume: 45 hl/ha

Hand Harvested: 100%


Whole berries: 0%

De-stemmed: 100%

Fermentation vessel: Open Fermenter

Fermentation: The two varieties are fermented and matured separately. The first blending is done after 12 months in barrels. Fermented with inoculated yeast and pump over  4 times a day with punch down of cap in the first half of total fermentation and only twice during the last half of fermentation. Total maceration with skins was 15 days.

Barrel Type: 225L and 300L French oak barrels

New Barrel %: 40%

Maturation: 16 – 18 Months

Fining: Light fining with one egg-white

Filtration: Coarse filtration into the bottling

Bottled: January 2013

 Wine Analysis

Alcohol: 14.12 vol%

pH: 3.7

Total acidity: 6.1 g/l

Ruby red colour. The nose shows flavours of red cherries, black pepper, chocolate powder and hints of liquorice and pencil shavings. The palate has a soft minerally entrance and is full bodied with lovely ripe fruit tannins in perfect harmony with oak nuances. The wines ends very fresh and savoury. Best drink by 2023.