Technical Specifications
Alcohol 13.78%
Residual Sugar 3.4 g/L
pH 3.37
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Simonsberg-Stellenbosch
Vine Age 38-year-old
Fermentation Vessels Oak Barrel, Cement Egg
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 50%
Maceration 0.5 days
Lees Aging 1 year
Oak Types French
Barrel Size 225L, 300L
Sulfites 133.0 ppm
Production Details Grapes harvested over 7 days. 12 to 15 hour maceration on the skins in the press before pressing. After an overnight settling the juice is then put into 225L and 300L French oak barrels and 2 cement eggs (around 15 percent) and fermented wild. Fermentation temperature kept between 16 and 18 degrees Celsius which slows the process down to between 4 and 8 weeks. 50 percent of the wine goes through malolactic fermentation. One year maturation on the heavy lees, in the same vessels before being racked and bottled.
Tasting Notes
Nose: granadilla, honeysuckle, lemon meringue, limes, vanilla
Palate: sweet, sour, limey acidity, ripe fruit, phenolic grip, saline finish
Food Pairing spicy Asian dishes, Indian dishes, cured meats, salmon, scallops, crayfish, soft to medium hard cheeses
Producer Information
Website
Address
R44, Stellenbosch, 7600, South Africa
Phone
+27 21 889 5005
Email
Owner
Murray Boustred, Chris Boustred, Rob Boustred
Cellarmaster
Chris Boustred