Technical Specifications
Alcohol 13.31%
Residual Sugar 2.9 g/L
pH 3.44
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Overberg
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 10 months
Barrel Size 2600L Foudre
Sulfites 76.0 ppm
Contains Added Sulfites Yes
Production Details Whole-bunch pressed with no enzymes, SO2 or commercial yeasts added at pressing. After an overnight rough-settling, the juice was sent to barrel, with fermentation and ageing taking place over 10 months in a 2600L Foudre.
Tasting Notes
Nose: flint, stony minerality
Palate: sumptuous, key lime pie, tart lemon curd, grapefruit pulp, golden delicious apple, preserved lemon acidity, fresh, grippy, saline, structure, length, zing
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