Technical Specifications
Alcohol 13.82%
Residual Sugar 2.9 g/L
pH 3.39
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Durbanville
Soil Decomposed granite with a high clay content
Brix at Harvest 24.0°
Vine Age 30-40 years
Fermentation Vessels Oak Barrel, Terra Cotta Pot
Maceration 0.17 days
Lees Aging 11 months
Oak Types French
Barrel Size 600L
Production Details Vineyard yield 4 t/ha, trained on a 4 wire Perold trellis. The grapes were hand harvested at 24ºB, crushed and de-stemmed. Skin contact of 4 hours, pressed and settled for 36 hours. Racked and inoculated with a selected yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 600L French oak barrels and terra cotta pots at 18-20ºC. Post-fermentation lees contact of 11 months in barrel, stirred once a week to enhance mouth feel and concentration. Made with minimal intervention; sediment may occur over time.
Tasting Notes
fynbos, cassis, tropical fruit, minerality, complex fruit, vanilla
Food Pairing pan-seared tuna, fresh salmon with a fennel and olive oil dressing
▸ Sources (1)
Producer Information
Website
Address
Koeberg Road, Durbanville, Cape Town, 7550, South Africa
Phone
+27 (0) 21 976 3361
Email
Owner
Thys Louw
Cellarmaster
Thys Louw