Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
pH 3.59
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gamay Noir
Gamay Noir100%
Region Stellenbosch
Soil Granite
Orientation South-East
Sites 2 vineyards on the Polkadraai hills in Stellenbosch
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 fruit came from 2 south-east-facing vineyards on the Polkadraai hills. The grapes were harvested by hand in the early morning and, once at the cellar, were manually sorted to ensure only the best bunches were selected, then destemmed, but not crushed. The whole berries were transferred to a 7000L oak fermenter for carbonic maceration, using wild yeast only. This technique lifts the fruit and creates intensity, while remaining fresh and sprightly. Very light extraction was employed, with the focus on creating a lithe, supple texture. After the 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: aromatic mulberry, spiced plum, violet
Palate: medium weight, ripeness, substantial tannin, full finish
▸ Sources (1)
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)