Technical Specifications
Alcohol 12.5%
Residual Sugar 1.94 g/L
pH 3.27
Total Acidity 7.62 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Upper Hemel-en-Aarde Valley
Soil Granite
Elevation 203.0 meters
Orientation W & Sw
Grapes Picked March 8, 2021
Brix at Harvest 22.7°
Vine Age planted 1997
Fermentation Vessels Stainless Steel Tank, Old French Oak Barrels
Pressing Method Gentle 3H Pressing Cycle
Oak Aging 6 months
Lees Aging 4 months
Oak Types French
Bottling Date October 18, 2021
Sulfites 69.0 ppm
Contains Added Sulfites Yes
Production Details After fermentation, the wine (free run) was left for 30 days on fermentation lees before being racked to T19 with some fine lees to mature for a further four months. The wine in old French oak barrels was left on fermentation lees for a total of six months. Both components were blended at the beginning of Spring before bottling. Free run juice (70% of total yield) was racked to a stainless-steel tank (T13) and co-inoculated with cultivated yeast strains for a cold fermentation not exceeding 18°C. Fermentation took 21 days to complete. Pressed juice (30% of total yield) was racked to four old French oak barrels and inoculated with a cultivated yeast strain for fermentation at ambient room temperatures. Grapes were sorted by hand then destemmed and chilled via mash cooler to 10°C. Gentle press cycle of 3h was used with free run juice (~2,500L) kept separate from pressed juice (~900L) for 48h settling. Total yield = 3,500L (700L/ton).
Malic Acid 2.8 g/L
Tasting Notes
gooseberries, capsicum, tropical_fruits, mineral
Food Pairing fresh_salads, fish, goats_milk_cheese
▸ Sources (1)
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