Technical Specifications
Alcohol 12.5%
Residual Sugar 2.43 g/L
pH 3.22
Total Acidity 5.66 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Paarl
Soil Sandy topsoil, Hard red clay subsoil, Ferrecrete (koffieklip) deposits, Scattered quartz
Vine Age planted 2019
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Pressing Method Hand Picked, Bunched Sorted, Destemmed, Pressed
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L, 300L
Production Details The grapes were hand picked and bunched sorted, then destemmed and pressed. The free-run juice was kept separate from the hard press fraction. The free-run juice was transferred to stainless steel tanks where it was gently mixed before being racked to barrels where it underwent alcoholic fermentation. The hard press fraction was fermented separately. The wine fermented naturally for the first 2/3 of the process, after which it was inoculated with a commercial yeast strain to ensure complete fermentation. The entire batch consisted of 5 barrels in total, 2 x 225 L new French oak barrels, and 3 x 300 L neutral French oak barrels. Fermentation and maturation took place over a 12-month period. All barrels were combined, stabilised and then bottled. The wine spent a total of 12 months in oak.
Food Pairing roasted butternut risotto with crispy sage, seafood paella, parmesan cheese, cured meats
▸ Sources (1)
Producer Information
Website
Address
Simonsvlei Rd, Paarl, Western Cape, South Africa
Phone
+27 63 296 2147
Email
Owner
Nathan Jankelowitz