2025 Technical Specifications
Alcohol 13.99%
Residual Sugar 3.3 g/L
pH 3.39
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Durbanville
Soil Durbanville soil
Brix at Harvest 23.5°
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 0.25 days
Production Details The grapes were machine-harvested at 23.5° Balling in the early morning hours, allowing the grapes to arrive cool in the cellar. After crushing and de-stemming, the grapes were given skin contact for 6 hours before pressing. The juice was fermented with DELTA yeast strain in stainless steel tank at 14-16° C. After fermentation, the wine was allowed to mature on the lees to gain extra complexity.
Tasting Notes
Nose: tropical fruit, grapefruit, passion fruit, green pepper, figs
Palate: ripe fruits
2024 Technical Specifications
Alcohol 13.18%
Residual Sugar 3.8 g/L
pH 3.2
Total Acidity 6.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Durbanville
Soil Durbanville soil
Brix at Harvest 23.5°
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 0.5 days
Lees Aging 2 months
Production Details The grapes were machine-harvested at 23.5º Balling in the early morning hours, allowing the grapes to arrive cool in the cellar. After crushing and de-stemming, the grapes were given skin contact for 12 hours before pressing. The juice was fermented with DELTA yeast strain in stainless steel tank at 14-16º C. After fermentation, the wine was allowed to mature on the lees for a minimum of two months to gain extra complexity.
Tasting Notes
Nose: tropical fruit, gooseberry, passion fruit, green fig
Palate: ripe fruit
2023 Technical Specifications
Alcohol 13.96%
Residual Sugar 2.8 g/L
pH 3.46
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Durbanville
Soil Durbanville soil
Brix at Harvest 23.5°
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 0.5 days
Production Details The grapes were machine-harvested at 23.5º Balling in the early morning hours, allowing the grapes to arrive cool in the cellar. After crushing and de-stemming, the grapes were given skin contact for 12 hours before pressing. The juice was fermented with DELTA yeast strain in stainless steel tank at 14-16º C. After fermentation, the wine was allowed to mature on the lees to gain extra complexity.
Tasting Notes
Nose: tropical fruit, grapefruit, passion fruit, green pepper, figs
Palate: ripe fruit
2022 Technical Specifications
Alcohol 14.13%
Residual Sugar 2.7 g/L
pH 3.53
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Durbanville
Soil Fertile durbanville soil
Brix at Harvest 23.5°
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 0.5 days
Lees Aging 2 months
Production Details The grapes were machine-harvested at 23.5 º Balling in the early morning hours, allowing the grapes to arrive cool in the cellar. After crushing and de-stemming, the grapes were given skin contact for 12 hours before pressing. The juice was fermented with DELTA yeast strain in stainless steel tank at 14-16º C. After fermentation, the wine was allowed to mature on the lees for a minimum of two months to gain extra complexity.
Tasting Notes
Nose: tropical fruit, gooseberry, passion fruit, green fig
Palate: ripe fruit
Producer Information
Website
Address
Tygerberg Valley Road, Nieuw Maastrecht, Cape Town, 7600, South Africa
Phone
+27 (0)21 976 1995
Email
Owner
Louw family
Cellarmaster
Thys Louw