Technical Specifications
Alcohol 13.3%
Residual Sugar 1.3 g/L
pH 3.65
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Paarl
Soil Decomposed granite, Clay shale, Rocky granite-skalie soil
Vine Age 20 years
Fermentation Vessels Open Topped Fermenters, Concrete Tank, Oak Barrel
Natural Yeast Yes
Total Aging 10 months
Barrel Size 500L barrels
Production Details Grapes were hand-picked, 70% were de-stemmed and the remainder left as whole-clusters. Natural fermentation occurred in small, open-topped fermenters. To preserve aromatics and fruit expression, pre-bottling maturation was reduced to 10 months. For the last 5 months, 50% of the blend matured in concrete tanks and the balance remained in seasoned 500L barrels.
Tasting Notes
Nose: raspberry, blackcurrant, pepper
Palate: fruit, refined tannins, chalky tannins, medium-bodied, fresh
▸ 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