2024 Technical Specifications
Alcohol 13.12%
Residual Sugar 5.5 g/L
pH 2.93
Total Acidity 7.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Region Elgin
Soil Bokkeveld shale, Clay
Elevation 289.0 meters
Orientation Southwest
Grapes Picked February 22, 2024
Brix at Harvest 21.4°
Fermentation Vessels Concrete Tank, Concrete Vessel
Maceration 0.25 days
Bottle Aging 10 months
Lees Aging 7 months
Bottling Date September 11, 2024
Production Details The grapes were handpicked on 22 February 2024, at 21.4˚ Balling. The fruit was chilled overnight and fully destemmed before being gravity-fed into the press. The grapes underwent six hours of skin contact in a sealed press, followed by a soft champagne cycle press. Juice was settled in concrete tanks for 24 hours before being racked to tulip-shaped concrete vessels for a long fermentation that stretched over nearly two months. This slow ferment allowed optimal balance between residual sugar and acidity. The wine was bottled after seven months of lees contact, and spent a further 10 months maturing in bottle prior to release.
Tasting Notes
Nose: apricot preserve, spiced citrus rind, elderflower, lavender stalks, orange blossom, sweet pasture grass, beeswax, apricot sherbet
Palate: white citrus acidity, tart green apple, orange barley candy, ripe apricot preserve, stewed citrus, cling peaches, dried apricot, marmalade, grapefruit, Granny Smith
Vintages
2023 Technical Specifications
Alcohol 12.16%
Residual Sugar 7.4 g/L
pH 3.18
Total Acidity 6.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Region Elgin
Soil Bokkeveld shale, Clay
Orientation Southwest
Grapes Picked February 27
Brix at Harvest 21.4°
Vine Age planted 2006
Fermentation Vessels Concrete Tank, Concrete Vessel
Maceration 0.25 days
Bottle Aging 10 months
Lees Aging 9 months
Bottling Date December 02, 2023
Production Details The grapes were handpicked in the early morning and chilled overnight. All of the fruit was de-stemmed, before being gravity-fed into the press. Skin contact was done in a sealed press for 6 hours, before starting the gentle pressing cycle. The juice was settled in concrete tanks over 24 hours, before being racked to tulip-shaped concrete vessels for a long, cool fermentation, which lasted nearly 2 months. This slower process allowed us to more easily achieve the optimal balance between the residual sugar and acidity. Bottling took place after 9 months of lees contact. There was then a further 10 months of in-bottle maturation prior to release.
Tasting Notes
Nose: lemon blossom, jasmine, peach fruit, orange sherbet, chalk, gravel dust
Palate: lemon candy, white citrus pith, green apple candy, Seville orange, wild honey, homemade lemonade, apricot preserve, raw almond
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2600202 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Habibi Farm, Valley Road, Elgin, 7180, South Africa
Phone
+27 82 334 8100
Email
Owner
David Curl
Cellarmaster
Jean Smit