Technical Specifications
Alcohol 12.95%
Residual Sugar 2.7 g/L
pH 3.38
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Clay shale
Estate Grown Yes
Vine Age planted 1982
Fermentation Vessels Oak Barrel, Amphora, Concrete Egg
Pressing Method Whole Bunch
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Lees Aging 10 months
Production Details From the oldest vineyard on the farm, planted in 1982. Hand-picked and whole-bunch pressed. Spontaneous fermentation, then 10 months on the lees in seasoned barrels (22%), clay amphorae (30%) and concrete "eggs" (48%). The wine underwent 100% malolactic fermentation and was subjected to minimal stabilization and filtration.
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