Technical Specifications
Alcohol 13.0%
Residual Sugar 3.3 g/L
pH 3.73
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates March 17, 2022
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 20 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Oak Aging 15 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Third Fill Oak85%
Oak Types French oak
Barrel Size 225L
Extended Maceration Yes
Production Details Hand-harvested at 24 degrees Brix. 20% whole clusters were added to the tank, with the balance destemmed and crushed. The must was cold soaked for two days and then inoculated with yeast. Fermentation used six-hourly pumpovers and manual punchdowns, reaching a maximum of 27C. The wine then spent two weeks on extended skin maceration before pressing. Malolactic fermentation finished in 225L French oak barrels, followed by 15 months of maturation in 15% first-fill and 85% third-fill barrels. Vineyard details: south-facing vines on Bokkeveld slate, koffieklip and gravel; 2.52ha planted; yield 7 t/ha; extended six-wire Perold trellising; supplementary irrigation.
Tasting Notes
green peppercorn, red plum, smoky, Spanish chorizo, raw beetroot, dusty pomegranate, peppery, seductive, intriguing, lingering finish
Food Pairing beetroot carpaccio, French cassoulet, sticky BBQ ribs, German bratwurst, raclette, six-month aged gouda, bangers and mash
Critics Ratings Veritas: Double Gold (93 points)
VeritasDouble Gold (93 points)
Tim Atkin Report93 points
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt