Technical Specifications
Alcohol 15.4%
Residual Sugar 174.1 g/L
pH 3.38
Total Acidity 5.6 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Region Robertson
Soil Calcareous
Brix at Harvest 28.0°
Vine Age planted 2001
Maceration 2 days
Lees Aging 1 year
Sulfites 118.0 ppm
Contains Added Sulfites Yes
Serving Temperature 18°C · 64°F
Closure Natural Cork
Production Details The grapes were harvested on 28 °B, and after slight crushing taken to the fermentation tanks. Here it was kept on the skins for two days for optimal colour and flavour extraction. During this time the mash was worked every couple of hours by means of pump-overs. On day three when the must naturally started fermenting strong the free run juice was racked and mash lightly pressed followed by fortification with pure wine spirits. The fortified wine was then left on its primary fermentation lees for six months after which it was racked and allowed to further mature on the fine lees for another six months. This maturation is essential for the marriage of the spirits and the wine.
Tasting Notes
Nose: floral bouquet, raisiny sweetness
Palate: full-bodied, rich, gentle, intense rich flavour, lingering finish
Food Pairing noble cheeses, dessert, rich chocolate, strawberries & ice cream
Individual Vintages
Producer Information
Website
Address
Route 62, Robertson, South Africa
Phone
+27 (0)23 626 3596
Email
Owner
Burger Family