Technical Specifications
Alcohol 13.48%
Residual Sugar 1.7 g/L
pH 3.09
Total Acidity 7.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window next 2-3 years and will develop complexity over the next 8-10 years.
Region Elgin
Soil Medium texture gravelly soils (tukulu, Klapmuts & glenrosa)
Elevation 285.0 meters
Orientation South Facing Mountain Top & Upper Crest
Harvest Dates 28 Feb – 14 March 2024
Grape Clone SB09, SB108
Vine Age planted 2005
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Natural Yeast Yes
Lees Aging 8 months
Production Volume 11,000 bottles
Bottles11,000
Production Details After gentle pressing and cold settling, the wine is either taken to barrel for natural fermentation or left in tank for sequential inoculation with a combination of different yeasts and then fermented cool until dryness. After fermentation, the wine undergoes lees contact for 9 weeks on the gross lees and another 6 months on the fine lees with regular stirring. 33% of the wine was allowed to ferment wild in barrels. The wine is left as separate components until final blending, when the fermentation esters have blown off and the components can be assessed on their long-term (thiol-based) flavor profile. Production is based solely on the among of Almenkerk-worthy components we get from our single vineyard. All bottles are numbered.
Tasting Notes
Nose: fresh gooseberry, green guava, pomelo, fig leaf
Palate: lime, elderflower, pithy, saline finish, flinty river pebbles, rounded mouthfeel, lingering finish
Food Pairing oysters, crayfish, fish, creamy sauces, spicy food
▸ Sources (1)
Producer Information
Website
Address
Viljoenshoop Rd 50, Elgin, Western Cape, South Africa
Phone
+27 21 848 9844
Email