Technical Specifications
Alcohol 13.61%
Residual Sugar 3.06 g/L
pH 3.2
Total Acidity 6.46 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Durbanville
Orientation Southern, South-Eastern
Harvest Dates January 24 - March 1
Production Details The grapes were hand-picked and machine-harvested from January 24 up until March 1. One-third was harvested early at 20 - 21°B, the second third between 21 - 22°B and the last third above 22°B. Crushing and juice handling, varying from immediate draining to an average of four hours skin contact, was conducted under the protection of CO2 to preserve the typical delicate flavours that are fragile during these early stages of the winemaking process. Cold fermentation at 14 - 16°C followed by extended contact with the lees, contributed to the full mouth-feel of the wine. The wines from the different vineyards were vinified separately according to the specific nature of the grapes and blended shortly before bottling.
Certifications ISO 140001, IPW (Integrated Production of Wine)
Tasting Notes
Nose: blackcurrant, passionfruit, green fig leaves, pineapple, guava, Cape gooseberries, juicy yellow peaches
Palate: tropical fruit, creamy texture, saline finish
Food Pairing fresh lively salads, sushi, oily fish like mackerel, tuna
Individual Vintages
Producer Information
Website
Address
Plattekloof Road, Durbanville, 7550, South Africa
Phone
+27 (0)21 558 1300
Cellarmaster
Pieter-Niel Rossouw