2024 Technical Specifications
Alcohol 14.5%
Residual Sugar 4 g/L
pH 3.47
Total Acidity 6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Drinking Window through 2030
Region Franschhoek
Brix at Harvest 24.7°
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 20 months
Lees Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 500L
Production Volume 3,700 bottles
Bottles3,700
Production Details The 2024 Franschhoek harvest was marked by heavy winter rainfall, spring flooding, and persistent winds that reduced yields significantly, but produced wines of excellent quality with vibrant acidity and concentrated fruit. Grapes were picked at 24.7°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over a 14-day period. The wine spent 20 months on the lees in 100% new 500L French oak barrels.
Tasting Notes
Nose: rich vanilla, ripe pineapple
Palate: full, creamy, vanilla, toasty oak, marmalade, citrus
2023 Technical Specifications
Alcohol 14.5%
Residual Sugar 4 g/L
pH 3.47
Total Acidity 6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Drinking Window through 2030
Region Franschhoek
Brix at Harvest 24.7°
Vine Age 28 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 20 months
Lees Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 500L
Production Details A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly, allowing the development of small bunches with highly concentrated flavours. Grapes were picked at 24.7°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over a 14-day period. The wine spent 20 months on the lees in 100% new 500L French oak barrels. Production was 3,700 750ml bottles.
Tasting Notes
Nose: rich vanilla, ripe pineapple
Palate: full, creamy, vanilla, toasty oak, marmalade, citrus
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.57
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window through 2030
Region Franschhoek
Brix at Harvest 23.3°
Vine Age 27 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 2 years
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300L & 500L
Production Details A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly, allowing the development of small bunches with highly concentrated flavours. Grapes were picked at 23.3°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over a 10-day period. The wine spent 24 months on the lees in 100% new, 300L & 500L French oak barrels. Production was 3,000 750ml bottles.
Tasting Notes
Nose: rich vanilla, ripe pineapple
Palate: full, creamy, vanilla, toasty oak, marmalade, citrus
Critics Ratings Gilbert & Gaillard International Challenge: 93 points (2023)
Gilbert & Gaillard International Challenge93 points (2023)
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.6 g/L
pH 3.5
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window now until 2032
Region Franschhoek
Brix at Harvest 23.0°
Vine Age 26 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 24 months
Lees Aging 2 years
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300L & 500L
Production Details A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly, allowing the development of small bunches with highly concentrated flavours. Grapes were picked at 23.0°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over a 9-day period. The wine spent 24 months on the lees in 100% new, 300L & 500L French oak barrels. Production was 2,900 750ml bottles.
Tasting Notes
Nose: butterscotch, yeast, bottle age character
Palate: oak, fruit, mouthfilling, well matured, attractive length
Critics Ratings Gilbert & Gaillard International Challenge: 91 points (2022)
Gilbert & Gaillard International Challenge91 points (2022)
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.5 g/L
pH 3.46
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window through 2030
Region Franschhoek
Brix at Harvest 23.2°
Vine Age 33 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 2 years
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300L & 500L
Production Details A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly, allowing the development of small bunches with highly concentrated flavours. Grapes were picked at 23.2°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 8-day period. The wine spent 24 months on the lees in 100% new, 300L & 500L French oak barrels. Production was 1,600 750ml bottles.
Tasting Notes
Nose: vanilla, marmalade, blue orange
Palate: butterscotch, vanilla, lemon lime, crisp, full, rich, layered
Producer Information
Website
Address
Robertsvlei Road, Franschhoek, 7690, South Africa
Phone
+27 21 876 2044
Owner
Alastair Wood
Cellarmaster
DP Burger