Technical Specifications
Alcohol 13.5%
Residual Sugar 8.4 g/L
pH 3.05
Total Acidity 7.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 4
Lees Aging 4 months
Production Details After the 2015/2016 ripening seasons being one of the driest on record, we probably experienced one of our earliest harvests to date. The dry ripening period resulted in smaller, more concentrated berries and by canopy management we managed to still keep a fresh natural acidity. We harvested the Riesling on the 4th of March at a near perfect analysis of 26.7 Balling, 3.13 pH and total acidity of 8.2g/L. The juice were left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was fermented very slowly at 12°C and stopped naturally at a residual sugar of 8.4 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
honeysuckle, fresh fig, gooseberries, jasmine, aniseed spice, fresh coriander, marmalade
Food Pairing Kashmiri Lamb
▸ Sources (1)
Producer Information
Website
Address
Tygerbergvalley Road/ M13, Durbanville, 7551, South Africa
Phone
+27 21 976 1467
Email
Owner
Bernhard Veller
Cellarmaster
Helgard van Schalkwyk