Technical Specifications
Alcohol 13.7%
Residual Sugar 2.1 g/L
pH 3.69
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Swartberg
Soil Shale, Schist
Vineyard Yield 30 hL/ha
Grapes Picked February 8, 2011
Vine Age 16 years
Fermentation Vessels Open Top 500L Barrels
Indigenous Yeast Yes
Maceration 42 days
Oak Aging 18 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels
Bottling Date October 4, 2012
Sulfites 78.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Hand picked grapes were cooled in our cold room, where after they were added 100% whole bunch to open top 500L barrels, and foot stomped to release some juice. 25ppm SO2 was added, and as with all our wines, no other additions were made. The must was initially pigeaged once a day. After about 3 days, fermentation began with indigenous yeasts, and the wine was pigeaged once or twice a day, depending on extract and tannin development. Temperatures were not allowed to exceed 30 degrees centigrade. Fermentation lasted about 14 days, and after fermentation, another four weeks skin contact was given. The wine was then drained and pressed to barrel for malolactic fermentation and maturation. The wine was racked in Spring to blend the wine and then returned to barrel, and bottled unfiltered and unfined after a total of 18 months in barrel. Please decant (or give time!) when drunk young.
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Producer Information
Website
Address
Riebeeksrivier Rd, Riebeek Kasteel, Western Cape, South Africa
Phone
+27 (0) 21 569 3010
Email