Technical Specifications
Alcohol 13.0%
Residual Sugar 2.8 g/L
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc, Roussanne, Verdelho, Viognier
Chenin Blanc42%
Roussanne30%
Verdelho17%
Viognier11%
Region Jonkershoek Valley
Soil 11 different soil types
Elevation 200.0 meters
Vineyard Yield 7 hL/ha
Brix at Harvest 21.5°
Vine Age 11 years
Fermentation Vessels Oak Barrel, Concrete Egg
Oak Aging 8 months
Lees Aging 8 months
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Oak Types neutral oak
Unfiltered Yes
Production Volume 11,300 bottles
Bottles11,300
Production Details The 2019 was the fifth consecutive year of serious drought in the Cape winelands, but it wasn't a particularly warm vintage and, in fact, we had very low night-time temperatures during the final ripening period (mid-February to early March). The overall fruit quality was excellent, with very small berries producing great concentration of flavours. This vintage continues as previously with Chenin being dominant in the blend. Almost entirely barrel fermented, but with a touch of an "egg" fermented component adding body. We handled it as carefully and as naturally as possible, giving the wine only a light fining and bottling with minimal filtration. This is our eighth vintage of this wine and it is interesting to see the consistency of the vineyard. Stylistically, we have always been looking for a balance between the richness and perfume of the Roussanne and Viognier and the fruit and freshness of the Chenin and Verdelho. We have one block on the farm — the bottom vineyard, just as you drive into our gate — that is quite different than all the other blocks. Because it sits at a bottom of a steep slope as well as being very close to the river, it has a number of different geological influences: there are 11 different soil types in this 2-hectare block! Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. In 2019, the grapes were picked in multiple passes and pressed separately. Approximately 95% was then blended and fermented together. The wine was 90% barrel fermented in neutral oak – just a small percent (±5%) of new oak was used – and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring.