Technical Specifications
Alcohol 12.0%
Residual Sugar 7 g/L
pH 3.05
Total Acidity 7.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay70%
Pinot Noir30%
Drinking Window 3-5 years from disgorging
Region Walker Bay
Estate Grown Yes
Fermentation Vessels Stainless Steel, Oak Barrel, Bottle
Pressing Method Whole Bunch Pressed
Malolactic Fermentation 30%
Serving Temperature 6-8°C · 43-46°F
Production Volume 2,950 bottles
Bottles2,950
Production Details 100% estate-grown Methode Cap Classique from Walker Bay. Grapes were hand harvested in the cool of the morning, hand sorted, and whole-bunch pressed. Only free-run juice fermented in stainless steel and barrels (25%) was used in the final blend. Partial malolactic fermentation (30%) was done on the base wines. After blending and bottling, secondary fermentation commenced in bottle for four weeks at 15C, followed by 36 months of bottle maturation on the lees before disgorgement.
Tasting Notes
Nose: nougat, shortbread biscuit, citrus zest, lemon, lime, grapefruit
Palate: fine vibrant mousse, palate weight, granny smith apple-like acidity, oyster shell-like minerality, pure sophistication
Food Pairing ceviche, pasta vongole, white chocolate truffles, pistachio macarons with lemon buttercream
Individual Vintages
Producer Information
Website
Address
Benguela Cove Lagoon Wine Estate, R44, Hermanus, 7200, South Africa
Phone
+27 87 357 0637
Email
Owner
Penny Streeter OBE
Cellarmaster
Johann Fourie