Label Specification

Class of wine:
Wine of Origin:


A Number:
Simonsberg Paarl

Bordeaux Style Blend

14.5 %

Fermentation & Maturation Specifications

Primary Fermentation:
Pressing Method:
Secondary Fermentation:
Maturation Period:

Quantity for bottling:
Bottling Date:
Lola Nicholls
Open vat
Stainless steel basket press
Malolactic fermentation in stainless steel tank
Barrel matured in 225 l barrels
12 – 14 months
Actual Alcohol – 14.81 %
Residual Sugar – 1.1 g/l
Volatile acidity – 0.56 g/l
pH – 3.60
Total acidity – 5.5 g/l
F SO2 Rip – 20 mg/l
T SO2 Rip – 111 mg/L
73% Cabernet
Franc, 22%
Merlot and 5% Cabernet Sauvignon
1920 l / 2560 bottles
13th June 2016

General Comments

Pairs well with venison stews, pepper fillet steaks or chateaubriand.

Vineyard Information

Total Vineyard Area:
Block number:
Year of Planting:
Soil types:
Farming methods:

General Manager:
Viticultural Consultant:

Vineyard Manager:
18 hectares
Cabernet Franc, Merlot and Cabernet Sauvignon
ME04, ME02, ME03
2002 & 2003
Predominantly Clovelly, with small areas of Oakleaf and Constantia (Cv1, Cv2, Oa1, Oa2 and Ct1)
Integrated Production of Wine (IPW) as prescribed by the Wine and Spirit Board
Bernard Nicholls
Danie Kritzinger – Agrimotion
Bertus de Clerk – de Clerk Landboudienste

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021 875 5960

Mitre's Edge Winery & Vineyard, R44 Stellenbosch, Cape Town, South Africa