Technical Specifications
Alcohol 14.23%
Residual Sugar 2.51 g/L
pH 3.4
Total Acidity 5.97 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Durbanville
Harvest Dates second week in February - second week in March
Lees Aging 0 years
Production Details The grapes were hand-picked from the second week in February up to the second week in March at between 20,5° and 24,5° Balling. Crushing and juice handling, varying from immediate draining to an average of four hours skin contact, was conducted under dry ice (CO2) to preserve the typical delicate flavours that are fragile during these first stages of the winemaking process. Cold fermentation at 13ºC to 15ºC, followed by extended contact with the lees for almost two weeks, contributes 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.
Tasting Notes
Nose: zesty lime, ripe guava, passionfruit, Cape gooseberry, kiwi fruit
Palate: zesty lime, guava, pineapple, crisp, lively acidity, fruit-forward finish
Food Pairing on its own slightly chilled, lightly grilled fish with lemon butter, crayfish, calamari, vegan wild mushroom risotto
▸ Sources (1)
Producer Information
Website
Address
Plattekloof Road, Durbanville, 7550, South Africa
Phone
+27 (0)21 558 1300
Cellarmaster
Pieter-Niel Rossouw