Technical Specifications
Alcohol 13.0%
Residual Sugar 2.8 g/L
pH 3.44
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Vermentino
Vermentino100%
Region Paarl
Soil Sandy topsoil, Clay subsoil, Ferricrete, Quartz deposits
Vine Age planted 2018
Fermentation Vessels Oak Barrel
Maceration 0.33 days
Oak Aging 7 months
Lees Aging 2 months
Production Details The grapes are harvested in two pickings, one week apart to ensure both a fresher and riper component. The earlier batch receives no skin contact, is barrel fermented and matured for 7 months. The second picking is destemmed into the press and left on the skins for 8 hours before draining and pressing. It is then barrel fermented and matured for 7 months. Battonage (lees stirring) is done after fermentation once a week for 2 months to add weight to the palate.
Tasting Notes
jasmine, summer peaches, rose water, litchi, pear, ripe lemon, cinnamon, vanilla, wild sage, thyme, seashell salinity
Critics Ratings Gilbert and Gaillard International Challenge: 90
Gilbert and Gaillard International Challenge90
▸ Sources (1)
Producer Information
Website
Address
Simonsvlei Rd, Paarl, Western Cape, South Africa
Phone
+27 63 296 2147
Email
Owner
Nathan Jankelowitz