Technical Specifications
Alcohol 13.5%
Residual Sugar 2.97 g/L
pH 3.43
Total Acidity 6.34 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Western Cape
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole-Bunch Pressed
Indigenous Yeast Yes
Production Details Whole-bunch pressed at 600 litres per ton. Juice settled for 24 hours, then racked into multi-format barrels and 15% concrete egg-shaped tanks for fermentation and maturation. Only indigenous yeasts were used, and aging lasted 11 months before bottling.
Tasting Notes
Nose: honeysuckle, orange blossom
Palate: apricot, kiwi, pineapple, textured
Producer Information
Website
Address
R406, Lismore Road, Greyton, 7233, South Africa
Phone
+27 28 254 9848
Email
Owner
Samantha O'Keefe
Cellarmaster
Samantha O'Keefe