Technical Specifications
Alcohol 14.65%
Residual Sugar 2.3 g/L
pH 3.29
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Citrusdal Mountain
Soil Decomposed table mountain sandstone, Clay, Alluvial deposits
Vine Age 25-29 year old vineyards
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 9 months
Oak Types oak
Barrel Size 225L, 300L
Production Details The wine comes from pristine grapes and is vinified as simply as possible, using whole bunch pressing. It undergoes months of cool maturation in old oak barrels. The 2023 growing season was very dry, but the ripening period was mercifully moderate, allowing for a decent crop at very solid ripeness levels. The 2023 wine includes portions from the van Lill’s Arbeidsend, the Visser’s Oudam and a small amount from the Laing’s. Grapes are whole-bunch pressed in an old Vaslin basket press with no SO2 or other additions. The juice is wild-fermented in a mix of 225 and 300 litre old oak barrels where the wines remain on their gross lees for 9-10 months before blending and bottling. Malolactic fermentation is favoured over early additions of sulphur dioxide, and the wines only see a first addition of SO2 in the early winter.
Tasting Notes
Nose: blackcurrants, crushed bay leaves, nori, tropical fruit
Palate: gooseberry, granadilla, saline acidity
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Producer Information
Website
Email
Owner
John and Tasha Seccombe
Cellarmaster
John Seccombe