Technical Specifications
Alcohol 13.53%
Residual Sugar 3.6 g/L
pH 3.27
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Weisser Riesling
Weisser Riesling100%
Region Stellenbosch
Soil Oakleaf profile, Mainly decomposed granite
Elevation 320.0 meters
Orientation North-West
Fermentation Vessels Tank, Concrete Egg Tanks, Oak Barrel
Pressing Method Destemmed
Maceration 1 days
Oak Types French
Barrel Size 500L
Bottling Date November
Production Details Grapes are hand-picked early morning, de-stemmed and crushed. 24 hour skin contact before pressing. Juice is allowed to settle for 5 hours then racked into tank for 3 weeks of stabulation at 2 °C, stirring up the sediment twice a day. After that it is racked into concrete egg tanks and 500 L French oak barrels. Fermentation happens roughly between 15–17 °C. After fermentation the wine was kept on its lees until November before bottling.
Food Pairing smoked sausage, smoked meat, tropical inspired dishes
▸ Sources (1)
Producer Information
Website
Address
Knorhoek Road (off the R44), Stellenbosch 7600, South Africa
Phone
+27 (0)21 888 4600
Email
Owner
Nora and Victor Sperling
Cellarmaster
Roelof Lotriet