Technical Specifications
Alcohol 14.0%
Residual Sugar 2.2 g/L
pH 3.37
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window within the year of production, but will mature well for the next four to six years
Region Simonsberg-Paarl
Soil Klapmuts/longlands type soils of malmesbury shale origin
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole-Bunch Pressing
Oak Aging 10 months
Lees Aging 3 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Second Fill Oak65%
Oak Types French oak
Barrel Size 300-litre
Serving Temperature 11-12°C · 51-53°F
Production Details Grapes were whole-bunch pressed and inoculated in stainless steel tanks. On the third day after fermentation started, the wine was transferred to 300-litre French oak barrels – 35% new and 65% second fill. After fermentation, the wine was kept on the primary lees for about three to four months and was batonnaged every week. It was then racked and returned to the barrels for another six months, totalling 10 months before being bottled.
Tasting Notes
Nose: lemon curd, butter biscuits, oak spice, vanilla, roasted almonds
Palate: fresh acidity, minerality
Food Pairing mushroom risotto, rich fish dishes, steak béarnaise
Producer Information
Website
Address
Klapmuts Road, Franschhoek, 7690, South Africa
Phone
+27 21 863 3852
Owner
Koos Bekker and Karen Roos
Cellarmaster
Charl Coetzee