Technical Specifications
Alcohol 13.0%
Residual Sugar 2.8 g/L
pH 3.35
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gamay Noir
Gamay Noir100%
Region Stellenbosch
Soil Pure granite
Orientation South-East
Fermentation Vessels Oak Fermenter, Oak Barrel
Pressing Method Basket Press
Natural Yeast Yes
Carbonic Maceration Yes
Oak Aging 10 months
Oak Types French
Barrel Size 300L
Production Details The grapes were harvested by hand in the early morning and manually sorted. The whole berries were transferred to a 7000L oak fermenter for carbonic maceration, using wild yeast only. Very light extraction was employed. After whole berry fermentation, the pomace was pressed in a basket press. The wine was then transferred to 300L French oak barrels for malolactic fermentation and maturation. Barrel maturation lasted 10 months and no new oak was used.
Tasting Notes
Nose: raspberry, aromatic mulberry, spiced plum, violet
Palate: medium weight, silky tannins, rewarding finish
Individual Vintages
Producer Information
Website
Address
Rust en Vrede Farm, opposite Eikendal, R44, Stellenbosch, W Cape, 7600, South Africa
Phone
+27 21 855 5528
Email
Owner
Ben Radford and Alex Dale (Founders)