Technical Specifications
Alcohol 13.8%
Residual Sugar 2.6 g/L
pH 3.68
Total Acidity 4.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
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 77.0 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
salted cherries, liquorice, dark chocolate, nutmeg, clove, tea-like tannins, chalky texture, fresh acidity
▸ Sources (1)
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