Technical Specifications
Alcohol 13.0%
Residual Sugar 3.7 g/L
pH 3.41
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole Cluster
Oak Aging 4 months
Lees Aging 4 months
Oak Types French
Barrel Size 300L
Vegan Yes
Vegetarian Yes
Production Details The juice was left to settle for 24 hours enzymatically before being pumped into (95%) stainless steel tanks and (5%) older 300L French oak for fermentation. Different yeasts were used to enhance the flavour profile of the wine. Fermentation took around 25 days at temperatures ranging between 11 - 14 °C. The wine was then left in stainless steel tanks at low temperatures for a total of four months post-fermentation with weekly lees stirring to broaden the mouthfeel and enhance the wines preservation.
Certifications Certified B Corporation, Vegan Friendly
Tasting Notes
straw coloured, hint of green, apple, pear, citrus, crisp acidity, tropical fruit, lingering creaminess, clean finish, refreshing, lingering note of fruit, subtle buttery texture
Individual Vintages
Producer Information
Website
Address
Sir Lowry's Pass Road, Somerset West 7130, Western Cape, South Africa
Phone
+27 (0)21 200 2698
Email
Owner
Gabb family (Roger Gabb, Chairman; Rollo Gabb, MD)
Cellarmaster
Kaylin Willscott (Assistant Winemaker)