Technical Specifications
Alcohol 13.18%
Residual Sugar 3.8 g/L
pH 3.2
Total Acidity 6.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Durbanville
Soil Durbanville soil
Brix at Harvest 23.5°
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 0.5 days
Lees Aging 2 months
Production Details The grapes were machine-harvested at 23.5º Balling in the early morning hours, allowing the grapes to arrive cool in the cellar. After crushing and de-stemming, the grapes were given skin contact for 12 hours before pressing. The juice was fermented with DELTA yeast strain in stainless steel tank at 14-16º C. After fermentation, the wine was allowed to mature on the lees for a minimum of two months to gain extra complexity.
Tasting Notes
Nose: tropical fruit, gooseberry, passion fruit, green fig
Palate: ripe fruit
▸ Sources (1)
Producer Information
Website
Address
Tygerberg Valley Road, Nieuw Maastrecht, Cape Town, 7600, South Africa
Phone
+27 (0)21 976 1995
Email
Owner
Louw family
Cellarmaster
Thys Louw