Technical Specifications
Alcohol 12.5%
Residual Sugar 2.8 g/L
pH 3.63
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window Two to five years after release.
Region Elim
Soil Bokkeveld slate, Koffieklip, Gravel
Orientation South
Harvest Dates 09 February – 03 March 2023
Brix at Harvest 21.0°
Grape Clone SB10, 159 and 316 on Richter 99
Vine Age 18 years
Lees Aging 4 months
Production Details Grapes are hand-harvested in the early morning at 21–23 °B. The winemaking process is done in reductive conditions using dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with approximately five hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11 °C for approximately 24 days. Finally, the wine is further matured on the fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.
Tasting Notes
Nose: green nettles, coastal scrub, crushed oyster shells, fig leaf, ruby grapefruit
Palate: intensity, linearity, sense of place
Food Pairing goat's milk cheese, salad using vinaigrette, baked pear and goat's milk cheese salad, crostini piled high with goat's milk cheese, roasted butternut and rocket (arugula), caramelised onion flan with goat's milk cheese, green asparagus and hollandaise sauce, pan-fried veal or chicken with caper butter sauce
Critics Ratings Gilbert & Gaillard: Double Gold Medal (92 points) – 2022 vintage
Gilbert & GaillardDouble Gold Medal (92 points) – 2022 vintage
Tim Atkin Report92 points – 2022 vintage
Michelangelo AwardsDouble gold – 2022 vintage
Decanter World Wine AwardsGold (95 points) – 2020 vintage
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt