Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
Total Acidity 6.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Jonkershoek Valley
Soil Decomposed granite
Elevation 400.0 meters
Brix at Harvest 21.5°
Vine Age 30 years
Fermentation Vessels Oak Barrel
Lees Aging 9 months
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Oak Types French
Production Details This vineyard produces concentrated fruit with excellent natural acidity and good ageing potential and we have tried to apply traditional winemaking practices to bring out the best in the wine. The grapes were pressed and allowed to settle naturally and racked slightly "dirty" to barrel for fermentation. Mainly older, neutral French oak was used (about 5% new). Malo-lactic fermentation was not encouraged, but a few of the barrels inevitably go through naturally. Partial lees stirring helps to balance the higher acidity and gives the wine some added palate weight. After about 9 months on the lees, the wine was carefully racked, given a light fining and bottled with minimal filtration.
Certifications Organic
Tasting Notes
Nose: fynbos notes, passion fruit, pineapple, grapefruit, lime
Palate: complex, rich, finely textured finish