Technical Specifications
Alcohol 13.94%
Residual Sugar 10 g/L
pH 3.25
Total Acidity 8.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 26
Lees Aging 4 months
Production Details We harvested the Riesling on the 26th of March at a near perfect analysis of 24.4 Balling, 3.13 pH and total acidity of 8.2 g/L. The juice were left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was fermented for two months at 12°C and stopped naturally at a residual sugar of 10 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
orange blossom, star jasmine, spicy clove, nutmeg, Turkish apricot, spanspek
Food Pairing lentil curry, roast pork belly with sweet potato mash
▸ Sources (1)
Producer Information
Website
Address
Tygerbergvalley Road/ M13, Durbanville, 7551, South Africa
Phone
+27 21 976 1467
Email
Owner
Bernhard Veller
Cellarmaster
Helgard van Schalkwyk