Technical Specifications
Alcohol 12.5%
Residual Sugar 1.8 g/L
pH 3.17
Total Acidity 6.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grenache Blanc
Grenache Blanc100%
Drinking Window 3-6 years
Region Piekenierskloof
Soil Sandy loam
Elevation 750.0 meters
Harvest Dates middle to end of February
Vine Age planted since the 1960s
Fermentation Vessels Stainless Steel, Oak Barrel
Lees Aging 1 month
Oak Types French
Barrel Size 300L, 500L
Serving Temperature 10-12°C · 50-54°F
Production Details Grapes were handpicked very early in the morning allowing the fruit to maintain their natural flavour. Only the free run juice was used, the juice was allowed to settle. Natural fermentation took place in stainless steel until about 13-degree Balling, thereafter the wine was inoculated with a selected yeast strain and fermented in 3rd and 4th fill 300 and 500L French oak barrels for 4 months. The wine was kept on the lees for about 4 weeks after fermentation before being racked. Grapes are sourced from vineyards predominantly in the Piekenierskloof region. These are dry land bush vine vineyards and grow on officerly and sandy loam soils. Vineyards are planted in 1987. The Vineyard is meticulously farmed, and yields were about 5 tons per hectare. Harvesting took place in the middle to end of February. Nestled in the Citrusdal Mountains, some 50 kilometers north of Swartland, is the magnificent Piekenierskloof plateau, which provides the perfect natural environment for vineyards to thrive. At 750 meters above sea level, the plateau's climate is characterised by warm days and cool nights, which allow grapes to slowly ripen and develop complex fruit flavours. Ungrafted bush vines planted since the 1960's is still used in the production of Piekenierskloof Wine Company's range of wines.
Tasting Notes
Nose: white pear, citrus, white floral, spices
Palate: rich, velvety texture, minerality, crisp finish
Food Pairing white meat dishes, salads, crackling pork belly baked in milk, Thai green curry, vegetarian dishes containing aubergine, leeks and peppers, soft cheeses with mango and ginger preserves
▸ Sources (1)
Producer Information
Website
Address
4 Nieuwoudt street, Citrusdal, 7340, South Africa
Phone
+27 (0) 22 921 2233
Email
Owner
Van Zyl family
Cellarmaster
Alecia Boshoff