Technical Specifications
Alcohol 14.14%
Residual Sugar 1.5 g/L
pH 3.19
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Citrusdal Mountain
Soil Red sand
Vine Age 27 year old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 12 months
Lees Aging 1 year
Barrel Size 225 litre
Production Details The wine that comes from these pristine grapes is deeply complex and we vinify it as simply as we can from whole bunch pressing the grapes to months of cool maturation in old oak barrels. Crushed blackcurrant leaf, opulent exotic fruit and smokey mineral notes form an intensely complex nose. The palate is rich and structured with green mango, sourdough, earth and ripe fig cut by saline acidity. We have stuck to our winemaking basics here, eschewing primary fruit in favour of the deeper characteristics of the wines. The grapes are whole-bunch pressed in our old Vaslin basket press with no SO2 or other additions. The juice is then wild fermented in a mix of 225 litre old oak barrels where the wines remain on their gross lees for 12 months before blending and bottling. We favour malolactic fermentation over early additions of sulphur dioxide, and the wines only see a first addition of SO2 in the early winter. We are looking for wines that show tension without losing their suppleness, and wines that will reward time in the cellar.
Tasting Notes
Nose: crushed blackcurrant leaf, opulent exotic fruit, smokey mineral notes
Palate: green mango, sourdough, earth, ripe fig, saline acidity
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Producer Information
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Owner
John and Tasha Seccombe
Cellarmaster
John Seccombe