Technical Specifications
Alcohol 13.0%
Residual Sugar 1.5 g/L
pH 3.7
Total Acidity 4.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Stellenbosch
Soil Sandstone, Sandy
Vine Age 30-35 years
Fermentation Vessels Wooden Fermenter, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 600L
Contains Added Sulfites Yes
Unfined Yes
Serving Temperature 14°C · 57°F
Production Volume 10,196 bottles
Bottles10,196
Production Details Produced from over 30-35 year old bush vines on the outskirts of Stellenbosch. Production was approximately 4t/ha. Traditional, minimalistic approach. Whole bunches are carefully sorted and, via gravity, placed in wooden fermenters. Alcoholic fermentation starts spontaneously inside the berry from the naturally occurring yeast. After approximately 3 days of intracellular fermentation, the grapes are punched down by foot, twice daily. The wine is kept on the skins for a minimum of 21 days, dependent on taste. The remaining berries fall into the basket press, where they are gently pressed. The soft pressing and the free-run are then placed together in second and third fill 600L French oak barrels to finish malolactic fermentation, and the wine is then aged for about 12 months. Only sulphur was added and no other additions, such as tartaric acid or enzymes were allowed.
Tasting Notes
Nose: light red berries, florals, earthy notes
Palate: fruit aromatics, soft tannins
Food Pairing duck, pork belly
Producer Information
Website
Address
Old Sir Lowry's Pass Village Road, Somerset West, 7130, South Africa
Phone
+27 (0) 21 858 1292
Owner
Paul Boutinot
Cellarmaster
Werner Engelbrecht