Saxenburg Wines - South Africa's finest wine producer

Winemaker’s Comments
Rich, deep purple in colour, with a mouth filling concentration of savoury smoked meat and ripe plum fruit matched by a seamless integration of American oak and ripe tannins. Best enjoyed with red meat and game dishes: Ostrich, Springbok, Kudu, Beef and Karoo Lamb.

Vinification Details
Harvesting at optimum ripeness, and open fermentation with yeast culture at 28°C. Plunging and pump over three times daily. No skin contact after fermentation. Pressed early with no skin contact.

Type & Size of Oak Barrels
300-litre American oak 80%, (20% new & 10% second-fill) and 20% French oak barrels.

Duration in Wood
12 months with no racking or fining.

When Bottled
February 2006 with only coarse filtration prior to bottling.

Maturation Potential
10 years or more.

Wine Analysis
Alc.: 14%
T.A.: 5.9 g/l
p.H.: 3.7
R.S.: 1.8 g/l

Position in Vineyards
Lower slopes of a western slope hill.

Type of Soil
Medium, but well drained for warmth.

Average Age of Vines
4 years.

Viticulture Practice
Trellised, single irrigation per annum, heavy ‘vendange Verte’ for low crop, and uniform ripeness early in season.

Yield per Hectare
3 - 4 tons.

Time of Harvest
First week in February 2004.



	• Saxenburg Guinea Fowl 2004 • Saxenburg Guinea Fowl 2007 • Saxenburg Guinea Fowl Rose 2007



	• Cabernet Sauvignon 2004 • Shiraz 2004 • Merlot 2005 • Pinotage 2004 • Chardonnay 2006 • Sauvignon Blanc 2006 • Le Phantom Cap Classique • Le Rêve • Magnum Shiraz 2003 • Magnum Merlot 2003 • Magnum Cabernet Sauvignon 2003 • Magnum Pinotage 2003



	• Grand Vin Blanc • Grand VinRouge



	• Saxenburg Shiraz 2003 • Magnum Shiraz Select 2002