2025 Technical Specifications
Alcohol 14.1%
Residual Sugar 2.2 g/L
pH 3.46
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Durbanville
Soil Durbanville soils
Oak Aging 14 months
Oak Types French
Production Details The grapes were hand-picked, de-stalked and crushed into traditional open "kuipe". The crushed fruit was cold-soaked for 3 days prior to fermentation. The open fermenters were punched down twice a day. The wine spent 14 months in French oak barrel.
Tasting Notes
cherry, raspberry, forest floor, vanilla, baking spice
2024 Technical Specifications
Alcohol 13.88%
Residual Sugar 2 g/L
pH 3.57
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Durbanville
Soil Durbanville soils
Fermentation Vessels Traditional Open Kuipe
Oak Aging 14 months
Oak Types French
Production Details The grapes were hand-picked, de-stalked and crushed into traditional open "kuipe". The crushed fruit was cold-soaked for 3 days prior to fermentation. The open fermenters were punched down twice a day. The wine spent 14 months in French oak barrel.
Tasting Notes
Palate: cherry, raspberry, forest floor, vanilla, baking spice
2023 Technical Specifications
Alcohol 13.29%
Residual Sugar 2.4 g/L
pH 3.43
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Durbanville
Soil Fertile western cape soils
Maceration 3 days
Oak Aging 14 months
Oak Types French
Production Details The grapes were hand-picked, de-stalked and crushed into traditional open "kuipe". The crushed fruit was cold-soaked for 3 days prior to fermentation. The open fermenters were punched down twice a day. The wine spent 14 months in French oak barrel.
Tasting Notes
cherry, raspberry, forest floor, vanilla, baking spice
2020 Technical Specifications
Alcohol 14.15%
Residual Sugar 2.5 g/L
pH 3.62
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 Western cape soils
Fermentation Vessels Open Fermenters
Maceration 3 days
Oak Aging 12 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Production Details The grapes were hand-picked, de-stalked and crushed into traditional open “kuipe”. The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain St George S101. The open fermenters were punched down every 4 hours, with one delestage (“rack and return”) performed during alcoholic fermentation. Fermentation lasted 7 days with a maximum temperature of 28º C. The wine was sent in its entirety to barrels for malolactic fermentation. For barrel maturation, 100% French oak was used (10% new) with the balance made up of 2nd and 3rd fill barrels. The wine was matured for 12 months.
Tasting Notes
red fruit, spice, elegant tannin, juicy tannin
2017 Technical Specifications
Alcohol 13.24%
Residual Sugar 3.1 g/L
pH 3.66
Total Acidity 4.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Western cape soil
Maceration 3 days
Oak Aging 12 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Production Details The grapes were hand-picked, de-stalked and crushed into traditional open “kuipe”. The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain St George S101. The open fermenters were punched down every 4 hours, with one delestage (“rack and return”) performed during alcoholic fermentation. Fermentation lasted 7 days with a maximum temperature of 28º C. The wine was sent in its entirety to barrels for malolactic fermentation. For barrel maturation, 100% French oak was used (10% new) with the balance made up of 2nd and 3rd fill barrels. The wine was matured for 12 months.
Tasting Notes
red fruit, spice, elegant tannin, juicy tannin
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