Technical Specifications
Alcohol 14.03%
Residual Sugar 2.6 g/L
pH 3.29
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Citrusdal Mountain
Soil Decomposed table mountain sandstone, Clay, Alluvial deposits
Vine Age 26-30 year old vineyards
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 9 months
Oak Types French
Barrel Size 225L, 300L, 500L
Production Details The 2024 vintage saw a hot and dry month in January pushing early varietal picks forward. The picks at Arbeidsend, Oudam and Rietvallei were challenging due to heat and speed. Yields were moderate. Grapes had thick skins. The grapes are whole-bunch pressed in old Vaslin basket presses with no SO2 or other additions. The juice is wild-fermented in a mix of 225, 300 and 500 litre old oak barrels. The wines remain on their gross lees for 9-10 months before blending and bottling. Malolactic fermentation is favored over early additions of sulphur dioxide, with a first addition of SO2 in early winter.
Tasting Notes
Nose: blackcurrant leaf, hay, marzipan, exotic tropical fruit
Palate: gooseberry, prickly pear, saline acidity
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Producer Information
Website
Email
Owner
John and Tasha Seccombe
Cellarmaster
John Seccombe