2018 Technical Specifications
Alcohol 11.5%
Residual Sugar 1.95 g/L
pH 3.11
Total Acidity 6.6 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2035
Region Paarl
Vine Age 16 to 28 years
Fermentation Vessels Stainless Steel, Oak Barrel, Bottle
Pressing Method Whole Bunch
Natural Yeast Yes
Production Details Hand-picked at 18 to 19 degrees Balling. Whole bunches were pressed, the juice settled, then racked to stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. The blended wine spent 24 months on the lees before bottling for second fermentation in glass, then 60 months on the lees in bottle before disgorgement. Dosage was added.
Tasting Notes
toasty, warm hazelnut bread, fresh quince, green apple, crisp acidity, velvety mouthfeel, citrus
Critics Ratings James Suckling: 91
James Suckling91
2017 Technical Specifications
Alcohol 11.5%
Residual Sugar 3.5 g/L
pH 3.15
Total Acidity 6.35 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2034
Region Paarl
Vine Age 15 to 27 years
Fermentation Vessels Stainless Steel, Oak Barrel, Bottle
Pressing Method Whole Bunch
Natural Yeast Yes
Production Details Hand-picked at 18 to 19 degrees Balling. Whole bunches were pressed, the juice settled, then racked to stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. The blended wine spent 24 months on the lees before bottling for second fermentation in glass, then 60 months on the lees in bottle before disgorgement. Dosage was added.
Tasting Notes
toasty, warm hazelnut bread, fresh quince, green apple, crisp acidity, velvety mouthfeel, citrus
2016 Technical Specifications
Alcohol 11.5%
Residual Sugar 3.2 g/L
pH 3.25
Total Acidity 6.4 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2033
Region Paarl
Vine Age 15 to 27 years
Fermentation Vessels Stainless Steel, Oak Barrel, Bottle
Pressing Method Whole Bunch
Natural Yeast Yes
Production Details Hand-picked at 18 to 19 degrees Balling. Whole bunches were pressed, the juice settled, then racked to stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. The blended wine spent 24 months on the lees before bottling for second fermentation in glass, then 60 months on the lees in bottle before disgorgement. Dosage was added.
Tasting Notes
toasty, warm hazelnut bread, fresh quince, green apple, crisp acidity, velvety mouthfeel, citrus
2015 Technical Specifications
Alcohol 11.5%
Residual Sugar 3 g/L
pH 3.04
Total Acidity 7.2 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2032
Region Paarl
Vine Age 14 to 26 years
Fermentation Vessels Stainless Steel, Oak Barrel, Bottle
Pressing Method Whole Bunch
Natural Yeast Yes
Production Details Hand-picked at 18 to 19 degrees Balling. Whole bunches were pressed, the juice settled, then racked to stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. The blended wine spent 24 months on the lees before bottling for second fermentation in glass, then 60 months on the lees in bottle before disgorgement. Dosage was added.
Tasting Notes
toasty, warm hazelnut bread, fresh quince, green apple, crisp acidity, velvety mouthfeel, citrus
2012 Technical Specifications
Alcohol 11.5%
pH 3.28
Total Acidity 6.8 g/L
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2030
Region Paarl
Vine Age 11 to 23 years
Fermentation Vessels Stainless Steel, Oak Barrel, Bottle
Pressing Method Whole Bunch
Natural Yeast Yes
Production Details Hand-picked at 18 to 19 degrees Balling. Whole bunches were pressed, the juice settled, then racked to stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. A portion of reserve wine was added. The blended wine spent 24 months on the lees before bottling for second fermentation in glass, then 60 months on the lees in bottle before disgorgement. Dosage was added.
Tasting Notes
toasty, warm hazelnut bread, fresh quince, green apple, crisp acidity, velvety mouthfeel, citrus
2011 Technical Specifications
Alcohol 11.5%
pH 3.26
Total Acidity 7.6 g/L
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2028
Region Paarl
Vine Age 10 to 22 years
Fermentation Vessels Stainless Steel, Oak Barrel, Bottle
Pressing Method Whole Bunch
Natural Yeast Yes
Production Details Hand-picked at 18 to 19 degrees Balling. Whole bunches were pressed, the juice settled, then racked to stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. A portion of reserve wine was added. The blended wine spent 24 months on the lees before bottling for second fermentation in glass, then 60 months on the lees in bottle before disgorgement. Dosage was added.
Tasting Notes
toasty, warm hazelnut bread, fresh quince, green apple, crisp acidity, velvety mouthfeel, citrus
Producer Information
Website
Address
Lustigan Road, Klein Drakenstein, Paarl, South Africa
Phone
+27 (0)21 863 1976
Email
Owner
Johnathan Grieve
Cellarmaster
Corné Marais