Technical Specifications
Alcohol 11.5%
Residual Sugar 1.1 g/L
pH 2.94
Total Acidity 8 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Paarl
Soil Granite-based, Quartz
Fermentation Vessels Concrete Egg
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Bottling Date winter of 2021
Production Details Grapes are carefully hand-harvested in the coolness of the morning. The light whole bunch pressing method, known as Méthode traditionnelle, was followed by two days of cold settling. To honor the terroir, no yeast was added during fermentation. After fermentation, the wine was aged on its fine lees for four months in concrete Nomblot egg-shaped tanks. Following bottling in the winter of 2021, the base wine remained in the bottle for over 40 months before undergoing a Zero Dosage disgorgement.
Tasting Notes
Nose: white peach, lime, cinnamon spice, jasmine flowers
Palate: lemon, crisp green apple, brioche-like mouthfeel
▸ Sources (1)
Producer Information
Website
Address
Simondium Road, Klapmuts, South Africa
Phone
+27 21 875 5528
Email
Owner
Pictolus Consortium
Cellarmaster
Johnnie Calitz