Technical Specifications
Alcohol 13.5%
Residual Sugar 3.67 g/L
pH 3.5
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Touriga Nacional
Touriga Nacional100%
Region Calitzdorp
Production Details Fruit from this portion of the Axe Hill vineyard is generally harvested second in the sequence of the overall block's ripening during February at around 23 to 24 Balling. Hand harvested fruit is crushed into open concrete lagares for a 5 to 6 day fermentation, with commercial yeast used after an initial period of wild yeast fermentation. Toward the end of alcoholic fermentation, free-run wine is transferred to tank, the skins are pressed, and suitable press juice is added back. After a brief tank period, the wine is transferred to barrel for malolactic fermentation, then racked off the lees and returned to selected oak barrels for ageing. Bottling takes place between 12 and 18 months after harvest, followed by further cellar ageing before release.
Tasting Notes
violet perfume, juicy plum, sweet tannins, grippy acidity
Food Pairing well-marbled medium-rare ribeye steak
Producer Information
Website
Address
Wesoewer Road, Calitzdorp, 6660, South Africa
Phone
+27 83 676 3000
Email
Owner
Mike &
Pam Neebe
Pam Neebe
Cellarmaster
Mike Neebe