Technical Specifications
Alcohol 14.15%
Residual Sugar 2.5 g/L
pH 3.62
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Western cape soils
Fermentation Vessels Open Fermenters
Maceration 3 days
Oak Aging 12 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Production Details The grapes were hand-picked, de-stalked and crushed into traditional open “kuipe”. The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain St George S101. The open fermenters were punched down every 4 hours, with one delestage (“rack and return”) performed during alcoholic fermentation. Fermentation lasted 7 days with a maximum temperature of 28º C. The wine was sent in its entirety to barrels for malolactic fermentation. For barrel maturation, 100% French oak was used (10% new) with the balance made up of 2nd and 3rd fill barrels. The wine was matured for 12 months.
Tasting Notes
red fruit, spice, elegant tannin, juicy tannin
▸ 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