2022 Technical Specifications
Alcohol 13.32%
Residual Sugar 1.1 g/L
pH 3.65
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grenache
Grenache100%
Drinking Window 2023-2030
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 20 hL/ha
Vine Age planted 2016
Fermentation Vessels Open Top Tank, Oak Barrel, Foudre
Pressing Method Whole Cluster, Destemmed, Basket Press
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 9 days
Oak Aging 9 months
Oak Types Italian Garbellotto Foudre
Barrel Size 1000L Foudre
Bottling Date 1 Jun 2023
Sulfites 68.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. 25% whole clusters added to ferment and the balance destemmed and gently crushed into small open top tanks. Natural yeast fermentation. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrel. A 1000L Italian Garbellotto Foudre was used for 9 months ageing. The wine was bottled by hand, unfined and unfiltered. Production: 2,786 x 750ml.
Tasting Notes
Nose: mixed berries, lavender, herbs, liquorice, stones
Palate: succulent berry, cherry, dusty lingering flavour, youthful, juicy, freshness
Food Pairing oxtail, tomato stews, braai
Vintages
2021 Technical Specifications
Alcohol 13.67%
Residual Sugar 1.6 g/L
pH 3.49
Total Acidity 5.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grenache
Grenache100%
Drinking Window 2023-2028
Region Malgas
Soil Slate, Rolled stones
Vineyard Yield 20 hL/ha
Vine Age planted 2016
Fermentation Vessels Open Top Tank, Oak Barrel
Pressing Method Whole Cluster, Destemmed, Basket Press
Natural Yeast Yes
Maceration 9 days
Oak Types French
Barrel Size 2 x 225L barrels
Bottling Date 11 May 2022
Sulfites 54.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Handpicked and carefully sorted in small crates in the cool mornings. 50% whole clusters added to ferment and the balance destemmed and gently crushed into small open top tanks. Natural yeast fermentation at a maximum of 29C. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. 2 x 225L older French oak barrels were chosen for this wine. The wine was bottled by hand, unfined and unfiltered. Production: 600 x 750ml.
Tasting Notes
Nose: mixed berries, lavender, herbs, liquorice
Palate: succulent berry, cherry
Food Pairing oxtail, tomato stews, braai
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2051075 | — | — | wine-searcher.com ↗ |