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
▸ Sources (1)
Producer Information
Website
Address
Robertsvlei Road, Franschhoek, 7690, South Africa
Phone
+27 21 876 2044
Email
Owner
Alastair Wood
Cellarmaster
DP Burger