Technical Specifications
Alcohol 13.3%
Residual Sugar 2.7 g/L
pH 3.44
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window Two to five years after release.
Region Elim
Soil Bokkeveld slate, Koffieklip, Gravel
Orientation South
Harvest Dates 11–22 February 2025
Grape Clone SB10, 159 and 316 on Richter 99
Vine Age 19 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: Cape gooseberry, ripe nectarine, green nettle, coastal freshness
Palate: vibrant, concentrated, rounded mid-palate, bright acidity, fruit-forward
Food Pairing oysters, salmon ceviche, grilled calamari, line fish with lemon and olive oil, seared prawns with citrus and fennel salad, goat's cheese on toasted baguette with fresh rocket (arugula)
Critics Ratings Gilbert & Gaillard: Double Gold Medal (90 points) – 2025 vintage
Gilbert & GaillardDouble Gold Medal (90 points) – 2025 vintage
Platter’s SA Wine Guide4.5 stars (90 points) – 2025 vintage
VeritasDouble Gold (93 points) – 2024 vintage
Michelangelo International Wine & Spirits AwardsDouble Gold – 2024 vintage
Trophy for SA Terroir Top Wine awardsNational winner – 2024 vintage
Robert Parker Points87 points – 2024 vintage
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt