Technical Specifications
Alcohol 13.72%
Residual Sugar 1.8 g/L
pH 3.31
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 3-5 years from vintage
Region Western Cape
Elevation 600.0 meters
Orientation North-West
Fermentation Vessels Amphora Egg, Oak Barrel
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Barrel Size 500-litre barrels, 300-litre barrels
Production Volume 2,603 bottles
Bottles2,603
Production Details Whole-bunch pressed and fermented in a clay amphora egg, 2 x 500-litre old barrels, and 2 x 300-litre second-fill barrels. Fermentation started with wild yeast.
Tasting Notes
Nose: peach, lemon peel, white blossom
Palate: honey, white peach, rich, refreshing
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 844 0605
Owner
Jeremy and Emma Borg