2023 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.23
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc64%
Semillon36%
Drinking Window 10 to 15 years under ideal cellaring conditions
Region Constantia
Harvest Dates 14 February 2023 - 3 March 2023
Fermentation Vessels Oak Barrel, Clay Amphora
Pressing Method Sémillon Whole Bunch Pressed; Sauvignon Blanc Destemmed, Crushed, And Given 6 To 18 Hours Of Skin Contact Prior To Pressing
Lees Aging 1 year
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types neutral French oak, Austrian oak, French acacia
Barrel Size 600 litre demi-muids
Production Details Barrel-fermented and matured on the lees for 12 months in 600 litre demi-muids. The barrels were 10% new oak with the balance ranging from 2nd to 8th fill. Oak and maturation regime included neutral French oak, 15% Austrian oak, 10% French acacia, and 15% clay-amphora.
Tasting Notes
Nose: limes, green fig, white blossom
Palate: zesty grapefruit-like freshness, creamy texture, saline quality, yellow fruit, floral notes
Food Pairing salmon sashimi, classic flammkuchen with Alphen speck, grilled kingklip with olive and caper salsa
Vintages
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.6 g/L
pH 3.3
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc62%
Semillon38%
Drinking Window 10 to 15 years from harvest under ideal cellaring conditions
Region Constantia
Harvest Dates 28 February 2022 - 18 March 2022
Fermentation Vessels Oak Barrel, Clay Amphora
Pressing Method Sémillon Whole Bunch Pressed; Sauvignon Blanc Destemmed, Crushed, And Given 6 To 18 Hours Of Skin Contact Prior To Pressing
Lees Aging 1 year
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types neutral French oak, Austrian oak, French acacia
Barrel Size 600 litre demi-muids
Production Details Barrel-fermented and matured on the lees for 12 months in 600 litre demi-muids. The barrels were 10% new oak with the balance ranging from 2nd to 6th fill. Oak and maturation regime included neutral French oak, 15% Austrian oak, 10% French acacia, and 10% clay-amphora.
Tasting Notes
Nose: lime, green fig, white blossom
Palate: citrussy freshness, creamy texture, saline quality, richness, mouth-coating acidity
Food Pairing classic flammkuchen with Alphen speck, grilled kingklip with olive and caper salsa
Producer Information
Website
Address
Constantia Main Road, Constantia, Cape Town, 7800, South Africa
Phone
+27 (0)21 795 5639
Owner
Waibel Family
Cellarmaster
Justin van Wyk