Technical Specifications
Alcohol 11.5%
Residual Sugar 7.1 g/L
pH 3.0
Total Acidity 7.8 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Riesling
Riesling100%
Region Stellenbosch
Soil Decomposed granite
Elevation 300.0 meters
Grapes Picked March 11, 2025
Brix at Harvest 21.0°
Grape Clone Geisenheim clone 239
Vine Age 39 years old
Fermentation Vessels Stainless Steel
Pressing Method Pneumatic Press
Production Details The German clone grapes were vinified and once the perfect balance between sugar and acidity was reached, the fermentation was stopped to retain a hint of natural fruit sugars. The Riesling vineyards were harvested at 21°B. The grapes were pressed in a pneumatic press with the free run juice being separated from the press fraction. After 2 days of settling in tank the clear juice was racked off its lees and inoculated with a French strain of yeast. Cold fermentation at 15°C occurred in stainless steel tanks until the perfect balance between the residual sugar and acidity was reached.
Tasting Notes
lime, white peach, Granny Smith apple
Food Pairing Thai curries, chilli prawns, seafood curries, sushi
Individual Vintages
Producer Information
Website
Address
Stellenbosch Kloof Road, Stellenbosch, 7600, South Africa
Phone
+27 (0) 21 881 3441
Email
Owner
Gary Jordan &
Kathy Jordan
Kathy Jordan
Cellarmaster
Gary Jordan (with Sjaak Nelson)