Technical Specifications
Alcohol 14.28%
Residual Sugar 2.2 g/L
pH 3.34
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 3-5 years from vintage
Region Western Cape
Elevation 600.0 meters
Orientation North-West
Fermentation Vessels Clay Amphora Egg, Oak Barrel
Pressing Method Destemmed, Settled
Natural Yeast Yes
Oak Types French
Barrel Size 500L barrels, 300-litre barrels
Production Volume 3,819 bottles
Bottles3,819
Production Details The grapes were destemmed, settled, and fermented with wild yeast in a clay amphora egg, old 500L barrels, and 300-litre second-fill French barrels.
Tasting Notes
Nose: lemon peel, white blossom
Palate: honey, white peach, rich, refreshing
Individual Vintages
Producer Information
Website
Phone
+27 (0)21 844 0605
Owner
Jeremy and Emma Borg