Technical Specifications
Alcohol 14.0%
Residual Sugar 3.5 g/L
pH 3.46
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window through 2030
Region Franschhoek
Brix at Harvest 23.2°
Vine Age 33 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 2 years
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300L & 500L
Production Details A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly, allowing the development of small bunches with highly concentrated flavours. Grapes were picked at 23.2°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 8-day period. The wine spent 24 months on the lees in 100% new, 300L & 500L French oak barrels. Production was 1,600 750ml bottles.
Tasting Notes
Nose: vanilla, marmalade, blue orange
Palate: butterscotch, vanilla, lemon lime, crisp, full, rich, layered
▸ Sources (1)
Producer Information
Website
Address
Robertsvlei Road, Franschhoek, 7690, South Africa
Phone
+27 21 876 2044
Owner
Alastair Wood
Cellarmaster
DP Burger