Technical Specifications
Alcohol 13.82%
Residual Sugar 2.3 g/L
pH 3.66
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window beyond 2035
Region Walker Bay
Natural Yeast Yes
Maceration 35 days
Oak Aging 11 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Sulfites 82.0 ppm
Production Details Fermentation occurred spontaneously with no commercial yeasts added. There was a 70% whole bunch component with the rest de-stemmed but left intact as whole berries. Total time on skins was five weeks whereafter the wine spent 11 months in French oak barriques. 20% new oak.
Tasting Notes
strawberry, cranberry, sour cherry, tomato leaf, nutmeg, cinnamon, olives, light woodsmoke, wet moss, cocoa, black cherry, mint, Black Forest cake
Individual Vintages
Producer Information
Website
Address
Walker Bay, Western Cape, South Africa
Phone
+27 82 420 2142
Owner
Andrew and Peter-Allan Finlayson
Cellarmaster
Peter-Allan Finlayson