Technical Specifications
Alcohol 13.5%
Residual Sugar 1.8 g/L
pH 3.35
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Marsanne, Roussanne, Chenin Blanc, Viognier
Marsanne37%
Roussanne37%
Chenin Blanc20%
Viognier6%
Region Western Cape
Soil Decomposed shale, Clay
Elevation 350.0 meters
Orientation South
Harvest Dates January 31-February 13, 2019
Vine Age Chenin Blanc planted in 1987 and 2013; Viognier and Roussanne planted in 2009; Marsanne planted in 2011/12.
Fermentation Vessels Stainless Steel, Oak Foudre, Oak Puncheon
Pressing Method Whole Bunch
Indigenous Yeast Yes
Malolactic Fermentation 80%
Lees Aging 7 months
Oak Types French
Barrel Size 500L puncheons
Production Details The individual parcels were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Fermentation by indigenous and selected yeast occurred in stainless steel tanks (15%), older French oak foudre and 500L puncheons, with 80% of the wine completing malolactic fermentation. The wine was finally aged on its lees for 7 months before being blended and bottled.
Tasting Notes
Nose: crunchy dried autumn leaves, vanilla biscuit, roasted stone fruit
Palate: nectarine, peach, apricot, rich, ripe, fleshy, elegant, dry, refined, chalky grip
Food Pairing grilled snoek with caramelised peach and pineapple salsa, seafood
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert