Technical Specifications
Alcohol 13.5%
Residual Sugar 10 g/L
pH 3.13
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
Brix at Harvest 24.4°
Fermentation Vessels Stainless Steel
Pressing Method Gentle Pressing
Maceration 0.25 days
Lees Aging 4 months
Production Details 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. Annual Production: 8,000 btls.
Tasting Notes
stone fruit, minerals, perfumed rose water, jasmine, granadilla cordial
Food Pairing Indian Butter Chicken Curry
▸ 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