Technical Specifications
Alcohol 14.75%
Residual Sugar 1.7 g/L
pH 3.56
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Stellenbosch
Soil Red hutton, Decomposed granite, Stony alluvial soil
Orientation North East
Vineyard Yield 39 hL/ha
Harvest Dates 22/2/17 – 9/3/17
Brix at Harvest 23.8°
Vine Age 20 yr old vines
Natural Yeast Yes
Oak Aging 20 months
Bottling Date 20/11/2018
Sulfites 37.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top fermentation tanks. 10% whole bunches included. Spontaneous fermentation @ max. 30deg. with the cap of skins punched down manually twice a day for an average of 16 days. Wine drained directly to barrels together with single pressing from basket press. Malolactic fermentation in the barrel. 20 months maturation in old barrels. Bottled by hand unfined (Vegan) and unfiltered. Production: 560 x 12 x 750ml.
Tasting Notes
concentrated blueberries, spices, Eucalypt, fynbos (garrigues), soft easy drinking palate, delicious flavours, acidity, soft tannins, long appealing finish
Food Pairing slow roasted pork belly, mild North Indian vegetable curry
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 880 1611
Email
Owner
David Trafford