Technical Specifications
Alcohol 13.5%
Residual Sugar 1.2 g/L
pH 3.52
Total Acidity 5.65 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Upper Hemel-en-Aarde Valley
Soil Decomposed granite loam, Quartzite
Elevation 180.0 meters
Orientation North-East To North-West
Harvest Dates March 1-18, 2022
Brix at Harvest 22.6°
Sites Blocks 1, 2, 3, 5, 9 and 13
Grape Clone CY76D, CY3, CY95C, CY96A
Vine Age planted 2007-2010
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Destemmed, Whole Berries, Gentle 3H Pressing Cycle
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 70%
Oak Aging 9 months
Lees Aging 9 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 228L
Sulfites 86.0 ppm
Contains Added Sulfites Yes
Production Details 70% of total yield fermented in 228L French oak barrels (20% new wood) at ambient temperatures. 4 out of 5 barrels were inoculated with various cultivated yeast strains and 1 out of 5 were left to ferment spontaneously. Remaining 30% of total yield fermented in stainless steel tank using cultivated champagne yeast strain with temperatures not exceeding 16°C. After fermentation completed the wine was racked with fine lees to mature in stainless steel tank. Kept in barrel on fermentation lees for a minimum of 9 months with 70% Malolactic fermentation completed over 6 months with zero bâtonnage. All grapes were sorted by hand, destemmed, and cooled with berries left whole for a gentle 3h pressing cycle. Free run juice kept separate from pressing juice during a 48h settling process in stainless steel tanks. The 2021-2022 growing season was recorded as having one of the longest periods between berry setting and harvest. The cool and wet winter months allowed a deep dormancy phase and resulted in higher yields. It was followed by an unusually wet spring, leaving the berries more time to ripen up. Summer only really started in January and brought us warm and dry conditions. This was perfect to allow healthy ripening, but it also resulted in a lower acid vintage. To mitigate this, certain blocks were picked earlier as to keep natural acidity in the wines. All in all an excellent growing year, showing a beautiful character and flavour in the grapes.
Malic Acid 2.76 g/L
Individual Vintages
Producer Information
Website
Address
Upper Hemel-en-Aarde Valley, Hermanus, 7201, South Africa
Phone
+27 78 349 5402
Owner
Frederik and Céline Hasher
Cellarmaster
Natasha Williams