Technical Specifications
Grape Varieties Barbera
Barbera100%
Drinking Window Drinking well now; producer says the 2022 still tastes delicious and invites seeing how it evolves.
Region Swartland
Soil Koffieklip soils
Sites Jakkalsfontein Farm, Swartland, Paardeberg
Fermentation Vessels Small Tank, Oak Barrel
Pressing Method Whole Bunch
Carbonic Maceration Yes
Maceration 4 days
Oak Aging 5 months
Barrel Size 228L
Unfined Yes
Unfiltered Yes
Production Details 100% whole bunch carbonic maceration. Grapes are picked at full ripeness and the bottom layer is foot-stomped to release a little juice so fermentation can start. After about 4 days on the skins, the grapes are pressed and the half-fermented juice is moved to 228L barrels where fermentation continues. Bottled early after 5 months in barrel to capture vibrant perfume and fruit flavours.
Tasting Notes
vibrant perfume, fruit flavours
Food Pairing breakfast, hotdogs, boeuf bourguignon
▸ Sources (1)
Producer Information
Website
Address
Wolfkloof Farm, Langbergpad, Piket-Bo-Berg, Piketberg, 7320, South Africa
Phone
+27 76 642 1336
Email
Owner
Hanneke Krüger
Cellarmaster
Hanneke Krüger