Technical Specifications
Alcohol 12.72%
Residual Sugar 2.1 g/L
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Robertson
Soil Ancient, Broken shale rock
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Lees Aging 8 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak50%
Third Fill Oak25%
Barrel Size 228L Burgundian barrels
Production Details Hand picked in early morning and whole bunch pressed. Barrel fermentation in 228L Burgundian barrels. 25% new, 50% second fill and 25% third fill. 8 months on lees with batonage every week.
Tasting Notes
Nose: citrus, toast, spice
Palate: minerality, limey length, lingering aftertaste
Food Pairing salmon, oysters, smoked meats
Individual Vintages
Producer Information
Website
Address
R317, Bonnievale, 6730, South Africa
Phone
+27 23 616 2141
Email
Owner
Philip Jonker
Cellarmaster
Philip Jonker