Technical Specifications
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir60%
Chardonnay40%
Region Western Cape
Soil Decomposed granite, Alluvial sandy soils, Decomposed shale, Clay, Calcareous
Elevation 178.0 meters
Brix at Harvest 18.0°
Production Details The grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separate; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees. The base wine is filtered and the wine is sweetened before bottling; preparing it for the second fermentation. During bottling, the yeast is added to the sweetened base wine and stirred. A long, slow secondary fermentation commences with a further 2-4 years of bottle maturation on the lees. During the disgorging process we add dosage (a mixture of base wine and sugar), and after disgorgement, the bottles are kept for about 3 months before being released into the market.
Tasting Notes
Nose: raspberry, strawberry, peppery spice
Palate: red berries, crisp acidity, creamy lees notes, toasted biscuit
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert