Technical Specifications
Alcohol 12.5%
Residual Sugar 3.2 g/L
pH 3.33
Total Acidity 5.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Clay shale
Vine Age planted 1982
Fermentation Vessels Oak Barrel, Clay Amphora, Concrete Egg
Natural Yeast Yes
Malolactic Fermentation 100%
Lees Aging 10 months
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation. Maturation in seasoned barrels (20%), clay amphorae (20%) and concrete "eggs" (60%). 100% malolactic fermentation and 10 months maturation on the lees. The wine was subjected to minimal stabilization and filtration.
Certifications Organic
Tasting Notes
baked apple, honey, flint stone, creamy texture
▸ Sources (1)
Producer Information
Website
Address
Hoopenberg Rd, Paarl, 7607, South Africa
Phone
+27 21 200 9903
Email
Owner
Tyrrel &
Philip Myburgh (5th generation)
Philip Myburgh (5th generation)
Cellarmaster
Tyrrel & Philip Myburgh