Technical Specifications
Alcohol 12.6%
Residual Sugar 2.6 g/L
pH 3.49
Total Acidity 5.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates March 4, 2023
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 21 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Oak Aging 15 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Third Fill Oak85%
Oak Types French oak
Barrel Size 225L
Extended Maceration Yes
Production Details Hand-harvested at 24 degrees Brix. 20% whole clusters were added to the tank, with the balance destemmed and crushed. The must was cold soaked for two days and then inoculated with yeast. Fermentation used six-hourly pumpovers and manual punchdowns, reaching a maximum of 27C. The wine then spent two weeks on extended skin maceration before pressing. Malolactic fermentation finished in 225L French oak barrels, followed by 15 months of maturation in 15% first-fill and 85% third-fill barrels. Vineyard details: south-facing vines on Bokkeveld slate, koffieklip and gravel; 2.52ha planted; yield 7 t/ha; extended six-wire Perold trellising; supplementary irrigation. The producer recommends serving this vintage lightly chilled.
Tasting Notes
wild bramble berry, sweet-sour cherry, lifted spice, white pepper, liquorice, damp earth, smoky, savoury, wet-cured ham, austere, chillable red
Food Pairing charcuterie, cured ham, Mediterranean grilled vegetables, lightly fried Spanish chorizo with green olives, grilled pork fillets wrapped in bacon or parma ham, aged gouda, mature asiago, crispy roast pork belly
Critics Ratings Platter's SA Wine Guide: 4.5 stars (90 points)
Platter's SA Wine Guide4.5 stars (90 points)
Individual Vintages
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt