Technical Specifications
Alcohol 12.8%
Residual Sugar 2.1 g/L
pH 3.34
Total Acidity 5.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Semillon
Semillon100%
Drinking Window 2027-2040+
Region Olifants River
Soil Decomposed table mountain sandstone formations with high iron content
Vineyard Yield 16 hL/ha
Estate Grown Yes
Fermentation Vessels Foudre
Pressing Method Whole Bunch Press
Lees Aging 1 year
Oak Types foudre
Sulfites 82.0 ppm
Contains Added Sulfites Yes
Production Details Grapes picked in Citrusdal Mountains (4.5 hour journey). Cooled overnight (4°C). Sorted and whole bunch pressed (3 hours with settling). Turbid juice transferred to old foudre. Fermentation starts after 10 days, lasts 6-8 months, often continuing into spring. Malolactic fermentation usually completes during aging. Severe drought (180mm rain); picked much earlier than usual. Wine left on lees for entire 12 months. 60mg/L SO2 added 2-3 weeks prior to bottling. Bottled from lees.
Producer Information
Website
Address
Aprilskloof Rd, Paardeberg, Malmesbury 7299
Phone
+27 22 482 3138
Email
Owner
Eben Sadie
Cellarmaster
Eben Sadie