Technical Specifications
Alcohol 13.5%
Residual Sugar 2.6 g/L
pH 3.52
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates 11 Mar 2023
Brix at Harvest 22.8°
Grape Clone DD1
Vine Age 17 years
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Light Pressing
Oak Aging 5 months
Lees Aging 4 months
Oak Types French oak
Barrel Size 225L French oak barrels
Serving Temperature 10-12°C · 50-54°F
Production Details From a 1.3 ha Elim vineyard with supplementary irrigation and extended six-wire Perold trellising. Grapes were hand-harvested in the early morning between 22.8 and 23.5 degrees B. After crushing at 8C and eight hours of skin contact, the juice settled for two days before racking and yeast addition. Thirteen percent fermented and matured in 225L French oak barrels for five months, while 87% fermented in tank at 11C for 24 days. The wine then spent an additional four months on the fine lees with monthly batonnage of both tank and barrel portions before final blending and bottling.
Tasting Notes
Nose: lemon-lime citrus, crushed pineapple, green melon, fig leaf dustiness
Palate: viscosity, texture from lees contact, refreshingly crisp green apple finish
Food Pairing grilled snoek, game fish on the braai, scallops in white wine sauce, marinated white anchovies, creamy spinach and mushroom gnocchi
Individual Vintages
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt