Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
pH 3.62
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Bot River
Soil Sandstone
Fermentation Vessels Open-Top Fermenters
Oak Aging 18 months
Oak Types French
Barrel Size 500L
Extended Maceration Yes
Production Details The fruit was hand-picked into small crates and transferred directly into our cold room, where it remained overnight. About 40% of the crop was destemmed, with the rest left as whole clusters. The wine was fermented wild in small, open-top fermenters with extended post-fermentation maceration. Aged in 500L barrels for 18 months, with second and third-fill French Oak used.
Tasting Notes
sour cherry, mulberry, black olive, fennel, musk, crushed blueberry, dark chocolate, chalky tannins, fine-grained tannins, freshness, fruit, precision
Individual Vintages
Producer Information
Website
Address
Gabriëlskloof, R43, Bot River, 7185, South Africa
Phone
+27 28 284 9865
Email
Owner
Bernhard Heyns
Cellarmaster
Peter-Allan Finlayson