Technical Specifications
Alcohol 14.12%
Residual Sugar 2.4 g/L
pH 3.26
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc, Viognier, Roussanne
Chenin Blanc70%
Viognier17%
Roussanne13%
Drinking Window now till 2028
Region Malgas
Soil Stony, Slate, Rolled stones
Grape Clone R99, Rug.140, R110
Vine Age 8 and 13 years old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Oak Aging 10 months
Lees Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 400L, 700L
Sulfites 80.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Fining Agents Bentonite
Production Details Handpicked and sorted in the vineyards, it is done early morning to ensure cool grapes arrive at the cellar. In 2018 I decided to do more whole-bunch pressing, in a basket press and about 20% gentle crushing and soaking (2hours). The juice is barrel fermented in 400 and 700L French oak barrels, about 10% new oak for 10 months, and left on the lees, which adds a lot of texture and balance. Lightly fined with bentonite, unfiltered, and bottled by hand. Production: 398 x 12 x 0,75ml, 3L, 1,5L.
Food Pairing seafood, lamb