Technical Specifications
Alcohol 14.18%
Residual Sugar 2.1 g/L
pH 3.65
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Overberg
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 29 days
Oak Aging 11 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Sulfites 110.0 ppm
Extended Maceration Yes
Production Details Fermented using only native yeasts with none of the fruit kept as whole clusters. Total time in tank was 29 days, including 14 days of post-fermentation maceration. The wine was then transferred to barrel, 20% new, where it remained for 11 months before bottling.
Tasting Notes
Nose: orange peel, soy, rhubarb
Palate: red plum, candied raspberry, liquorice, sage, pine green, sappy tannins, zippy acidity
Individual Vintages
Producer Information
Website
Address
Walker Bay, Western Cape, South Africa
Phone
+27 82 420 2142
Owner
Andrew and Peter-Allan Finlayson
Cellarmaster
Peter-Allan Finlayson