Technical Specifications
Alcohol 12.0%
Residual Sugar 7.3 g/L
pH 3.15
Total Acidity 7.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Region Stellenbosch
Soil Decomposed granite
Elevation 300.0 meters
Harvest Dates February 24 - March 3, 2023
Brix at Harvest 21.5°
Grape Clone Geisenheim clone 239
Vine Age 37 years old
Fermentation Vessels Stainless Steel
Pressing Method Pneumatic Press
Production Details The Riesling vineyards were harvested at 21.5°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. The fermentation in this vintage was stopped at about 0°B to retain a hint of natural residual sugar.
Tasting Notes
lime, white peach, Granny Smith apple
Food Pairing Thai curries, chilli prawns, seafood curries, sushi
Critics Ratings Trophy Wine Show: Trophy for Best Niche White
Trophy Wine ShowTrophy for Best Niche White
Platter's by Diners Club4 stars
Old Mutual Trophy ShowSilver medal
National Wine ChallengeDouble Platinum
▸ Sources (1)
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)