Technical Specifications
Alcohol 11.0%
Residual Sugar 1.8 g/L
pH 3.46
Total Acidity 5.4 g/L
Calories (estimated) 90 kcal / glass
150ml glass90 kcal
750ml bottle450 kcal
Grape Varieties Cinsault, Grenache
Cinsault94%
Grenache6%
Region Western Cape
Soil Deep alluvial soils
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Lees Aging 6 months
Oak Types French oak
Barrel Size large, neutral fill French oak barrels
Used Oak Only Yes
Sulfites 126.0 ppm
Contains Added Sulfites Yes
Production Details Fruit from old bushvine Cinsault blocks on the slopes of Breedekloof, tended by Kowie Stofberg, with Grenache from Citrusdal Mountain. Grapes were picked early, chilled overnight, whole-bunch pressed to stainless steel the next morning, settled overnight, then racked to large neutral French oak barrels for natural fermentation. The wine stayed on gross lees for 6 months with regular stirring and no sulphur additions, then was racked, sulphured, protein-stabilised, and gently filtered before bottling.
Tasting Notes
Nose: savoury, ripe cherry, warm spice, bright floral notes
Palate: savoury spice, delicate red fruit, subtle perfumed quality, persistent savoury edge
Food Pairing salmon roses, edamame beans
Producer Information
Website
Address
The Simondium Guild, R45 Klapmuts-Simondium Road, Paarl, South Africa
Phone
+27 82 783 4380
Email
Owner
Alexandra McFarlane
Cellarmaster
Alexandra McFarlane