Technical Specifications
Alcohol 12.0%
Residual Sugar 1.6 g/L
pH 2.99
Total Acidity 7.9 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Paarl
Pressing Method Whole Cluster
Lees Aging 4 months
Production Details Two consignments of Chardonnay grapes were handpicked early in the morning and handled reductively to preserve the integrity of the fruit for the essential base-wine. The grapes came from two distinctive vineyard blocks, situated in Simonsberg-Paarl and Robertson. Light whole bunch pressing in the tradition of Méthode traditionnelle was followed by 2 days of cold settling. A specific Champagne yeast was inoculated to enhance brightness in the base-wine. The two territory lots were fermented separately until blending, then left on the fine lees for 4 months. The finished wine spent 30 months in bottle before a Zero Dosage disgorgement.
Tasting Notes
white peach, cinnamon spice, jasmine floral scents, lemon, lime, crisp green apple, brioche
▸ Sources (1)
Producer Information
Website
Address
Simondium Road, Klapmuts, South Africa
Phone
+27 21 875 5528
Email
Owner
Pictolus Consortium
Cellarmaster
Johnnie Calitz