Technical Specifications
Alcohol 12.5%
Residual Sugar 8.4 g/L
pH 3.25
Total Acidity 6.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir51%
Chardonnay49%
Region Western Cape
Soil Decomposed granite, Decomposed shale
Production Details The grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separately; 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 adjusted in sweetness before bottling; preparing it for the second fermentation. During bottling, 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 the dosage (a mixture of base wine and sugar to slightly adjust the sweetness), and after disgorgement, the bottles are kept for about 3 months before being released into the market.
Tasting Notes
coral pink hue, vigorous stream of fine bubbles, bold strawberry, red berry fruit, cherry, fresh lemon, zesty lemon, citrus zip of acidity, succulence, broader creaminess, signature toast, biscuit notes, balanced, harmonious, well structured, long, complex, refreshing, vibrant
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert