Technical Specifications
Alcohol 13.5%
Residual Sugar 3.8 g/L
pH 3.64
Total Acidity 5.6 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 March 13, 2021
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 19 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.
Tasting Notes
black cherry, parma ham, salty liquorice, black olive, rosemary, sage, white pepper, elegant, refined tannins, savoury finish
Food Pairing crumbed pork chops, roast pork belly with crispy crackling, grilled black mushrooms, baked aubergine, Tuscan bean soup, charcuterie platter, black olives, olive tapenade, aged hard cheeses
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt