Technical Specifications
Alcohol 13.5%
Residual Sugar 2.5 g/L
pH 3.37
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed paardeberg sandstone, Clay
Vine Age 35 years
Fermentation Vessels Bins, Oak Barrel
Pressing Method One-Third Whole Bunch Clusters, One-Third Pressed After Cold Soak, One-Third Skin Fermented
Oak Aging 8 months
Barrel Size neutral barrels
Production Details After cooling the grapes, one-third of the production was pressed as whole bunch clusters. The remaining fruit was destemmed and crushed into bins, kept for 7 days of cold soaking at 10 degrees Celsius, then half of that portion was pressed. The last third was fermented on the skins until dry with daily punch downs and remained on skins for an additional 5 days after fermentation. The three portions were fermented separately, blended, and matured in neutral barrels for 8 months.
Tasting Notes
Nose: stone fruit, apricot, peach, pear, cream, vanilla, toffee, caramel, orange marmalade, lemon blossom
Palate: weighty, full, mineral salinity, vibrant, ageing potential
Food Pairing potato salad with rocket and a granadilla dressing, fresh summer salad
▸ Sources (1)
Producer Information
Website
Address
Stellenbosch, South Africa
Phone
+27 (0)84 552 0290
Email