2022 Technical Specifications
Alcohol 13.89%
Residual Sugar 2 g/L
pH 3.49
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window Over the next few years
Region Durbanville
Soil Well-drained, Soft, Yellow shale soils
Elevation 1000.0 meters
Pressing Method Gentle Basket Pressing
Maceration 4 days
Oak Aging 13 months
Oak Types French oak
Production Details Hand-picked fruit from the Witzenberg Mountain range in Ceres. 30% of the batch was destalked and 70% was whole-bunch fermented. After 4 days of cold maceration, the must was inoculated with yeast and gently partially punched down twice daily using the aerated pump-over method. The wine underwent malolactic fermentation in new French oak barrels, then matured for 13 months in a combination of older barrels.
Tasting Notes
Nose: wild berries, spice, sour cherries, violets
Palate: medium bodied, plush fruit flavours, ultra-fine tannins, velvety tannins, lingering finish
Food Pairing grilled trout with bacon and green beans, lobster and pea ravioli with cream, wild mushrooms and polenta with goat cheese and herbs
2021 Technical Specifications
Alcohol 12.82%
Residual Sugar 2.3 g/L
pH 3.4
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window Over the next few years
Region Durbanville
Soil Well-drained, Soft, Yellow shale soils
Elevation 1000.0 meters
Pressing Method Gentle Basket Pressing
Maceration 4 days
Oak Aging 13 months
Oak Types French oak
Production Details Hand-picked fruit from the Witzenberg Mountain range in Ceres. 30% of the batch was destalked and 70% was whole-bunch fermented. After 4 days of cold maceration, the must was inoculated with yeast and gently partially punched down twice daily using the aerated pump-over method. The wine underwent malolactic fermentation in new French oak barrels, then matured for 13 months in a combination of older barrels.
Tasting Notes
Nose: fresh strawberries, ripe cherries, forest mushrooms
Palate: excellent balance, fruit, oak flavours
Food Pairing crispy duck, mushroom galette, salmon, trout
2020 Technical Specifications
Alcohol 13.66%
Residual Sugar 1.3 g/L
pH 3.39
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Well-drained, Soft, Yellow shale soils
Elevation 960.0 meters
Pressing Method Gentle Basket Pressing
Maceration 4 days
Oak Aging 13 months
Oak Types French oak
Production Details Hand-picked fruit from the Witzenberg Mountain range in Ceres. 30% of the batch was destalked and 70% was whole-bunch fermented. After 4 days of cold maceration, the must was inoculated with yeast and gently partially punched down twice daily using the aerated pump-over method. The wine underwent malolactic fermentation in new French oak barrels, then matured for 13 months in a combination of older barrels.
Tasting Notes
Nose: red berry fruits, morels
Palate: strawberry, cherry, tannin, delicious persistence
Food Pairing charcuterie platter, freshly baked bread, roasted onion marmalade
2019 Technical Specifications
Alcohol 14.23%
Residual Sugar 2.4 g/L
pH 3.38
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Well-drained, Soft, Yellow shale soils
Elevation 960.0 meters
Pressing Method Gentle Basket Pressing
Maceration 4 days
Oak Aging 13 months
Oak Types French oak
Production Details Hand-picked fruit from the Witzenberg Mountain range in Ceres. 30% of the batch was destalked and 70% was whole-bunch fermented. After 4 days of cold maceration, the must was inoculated with yeast and gently punched down twice daily using the aerated pump-over method. The wine underwent malolactic fermentation in new French oak barrels, then matured for 13 months in a combination of older barrels.
Tasting Notes
Nose: red berry fruits, morels
Palate: strawberry, cherry, tannin, delicious persistence
Food Pairing French cassoulet, duck, pork, beans, chorizo
Producer Information
Website
Address
Plattekloof Road, Panorama, Cape Town, 7500, South Africa
Phone
+27 (0) 21 558 6280
Email
Owner
Sir David Graaff
Cellarmaster
Charles Hopkins